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RICHARD F. NEHRING'S 

MODERN 
IDEAS IN BAKING 



A VALUABLE COLLECTION OF RECIPES 
FOR BAKING 

"PLAIN AND FANCY" 

CAKES, PIES, 

PASTRY, BREAD, ROLLS, 

CRACKERS, SWEET GOODS, ETC. 



PUBLISHED BY 
RICHARD .F. NEHRING 



PRIC K $5.0 O 



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^4- 



LIBRARY of CONGRESS 

lwu Cooie? Received 

OCT 23 *90? 

Copyright Entry 

CU$S ^ ' XXC„ NO. 

[ COPY 3. .__| 



Copyright, 1907, by 
RICHARD F. NEHRING 



PREFACE 



This collection of practical recipes is the 
result of thirty years experience and study by 
the author. 

Having been a practical baker for many 
years, I have had exceptional facilities for 
studying the requirements of the trade, and 
the greater portion of these recipes have been 
in use by me for many years. 

I have added to my personal collection a 
number of practical recipes obtained from 
the most up-to-date bakers in the land and, 
all in all, I claim to have the best selection of 
recipes suitable for all sections of the country. 

RICHARD F. NEHRING. 



IMPORTANT 



nHE best results are obtained by using Patent 
Soft Winter Flour in these Recipes. The 
strength of flour varies and on this account 
the same proportion of rising material can- 
■ not be used in all sections of the country. I 

therefore recommend small batches to begin with until 
the exact amount of Yeast Powder is ascertained to obtain 
the proper results. 

Owing to the fact that most bakers in this country have 
been using rising material commonly called Yeast Pow- 
der, I recommend its use in all my recipes, from the fact 
that the Yeast Powder of today has proven its merits, 
both in results and efficiency. 

Bakers should use an Yeast Powder that has slow 
action so that the dough does not work out before reach- 
ing the oven. 

To procure the best results it is always well to know 
the percentage of gas strength contained in the Yeast Pow- 
der, which you are accustomed to using. 

I would advise the use of Yeast Powder having 16 2-3 
per cent gas strength (the same as Pure Cream Tartar and 
Soda Mixture) in these recipes. Should a higher per- 
centage of gas strength powder be used, it would require 
a less amount. Should a lower percentage of gas strength 
powder be used, naturally it would require more. 

In high altitudes it always requires less rising material 
than these recipes call for. 

RICHARD F. NEHRING. 



CONTENTS 



Plain and Fancy Cake Recipes . - 11 



Pie and Pastry - - - 97 



Bread, Rolls, Etc. - - ■ • -119 



Crackers, Cakes and Sweet Goods - 139 



Fancy and Plain Cake 
Recipes 



MODERN IDEAS IN BAKING 13 



JELLY ROLL No. 1. {Bake quick.) 

3 lbs. sugar (powdered), 

iy 2 pts. egg yolks, 

2% pts. milk, 

4% lbs. flour, 

3% ozs. yeast powder. 

Rub eggs and sugar thoroughly and add milk. Sieve 
yeast powder with flour before mixing. Lemon flavor. 
The above makes 4 rolls, each 25 inches long. 



JELLY ROLL No. 2. (Prepare same as No. 1.) 

4% lbs. sugar, 

6 ozs. shortening (butter or lard), 

1 pt. eggs, 

3 pts. milk, 

4% lbs. flour, 

3 ozs. yeast powder, 

Pinch salt. 

Sieve yeast powder with flour before mixing. 



14 MODERN IDEAS IN BAKING 



JELLY ROLL No. 3. 

% lb. sugar, 

2 ozs. butter or lard, 

li/ 2 lbs. flour, 

4 eggs, 

1 pt. milk, 

% ozs. yeast powder. 

Stir eggs and sugar together; add the melted butter, 
then the milk, and lastly the flour with yeast powder 
mixed in it; use flavoring to suit; spread about ^4 inch 
thick on paper and bake in a hot oven on papered pans. 



JELLY ROLL No. 4. (Bake quickly.) 

2 lbs. granulated sugar, 
1 Pt. egg yolks, 

1% pts. milk, 

3 lbs. flour, 

3% ozs. yeast powder, 

Pinch salt, 

Prepare same as No. 1. 

The above makes three rolls. Will improve to stand 
10 minutes before baking. 



MODERN IDEAS IN BAKING 15 



JELLY ROLL No. 5. (Prepare same as No. 1.) 

6 lbs. powdered sugar, 

2 pts. yolks of eggs, 

2 pts. milk, 

9 lbs. flour, 

9 ozs. yeast powder. 

Mix sugar, soda and eggs together; add milk; sieve 
yeast powder through flour thoroughly, then mix in; 
flavor with lemon or vanilla. 



JELLY SQUARES. (Bake in hot oven.) 

2 lbs. sugar, 

1 lb. lard, 
9 eggs, 

2 qts. milk, 
6 lbs. flour, 

3% ozs. yeast powder. 

Rub sugar, lard and eggs together thoroughly, then add 
milk. Sieve yeast powder with flour before mixing. 
Make two layers, putting jelly between. Use water 
icing. 



16 MODERN IDEAS IN BAKING 



SPONGE JELLY ROLL. 

11 eggs, 

% pt. egg yolks, 

1 lb. Standard A sugar, 

1 lb. flour, 

2 tablespoonfuls water, 
% oz. yeast powder, 
Pinch salt. 

Beat eggs; add sugar, water and salt; add flour and 
yeast powder when stiff. Bake immediately (hot oven.) 



SPONGE ROLL, OR SHEET CAKE. 

1 qt. egg yolks, 

1 qt. whole eggs, 

2 lbs. granulated sugar, 
12 ozs. melted butter, 

2 lbs. flour, 
Pinch salt. 

Beat eggs, sugar and salt warm ; while light add melted 
butter; when half mixed add flour; when mixed use 
pasteboard to remove from vessel. (Bake in medium 
oven.) 



MODERN IDEAS IN BAKING 



LADY FINGERS No. 1. 

Separate 24 eggs; beat up the whites stiff, then stir 
in the yolks ; beat in 2 lbs. powdered sugar ; flavor with 
lemon and vanilla; stir in lightly 2 lbs. sifted flour. 
Lay in rows on paper. Sift powdered sugar over the 
tops. Bake in hot oven. (Double pans.) (Flash heat.) 
When baked brush the papers with water, and turn 
right side up again. Take them off the papers, and 
place two together. 



LADY FINGERS No. 2. {Bake in hot oven.) 

10 eggs, 

% pt. egg yolks, 

1 lb. granulated sugar, 

1 lb. flour, 

% oz. yeast powder, 

Pinch salt. 

Beat up eggs and sugar warm with salt ; then add flour, 
with yeast powder. 



18 MODERN IDEAS IN BAKING 



LAYER CAKE. 

2 lbs. sugar, 

10 eggs, 

1 pt. milk, 

2% lbs. flour, 

1% ozs. yeast powder. 

Rub sugar and eggs together thoroughly, and add milk. 
Sieve yeast powder with flour before mixing. 



WHITE LAYER, SHEET, OR WEDDING CAKE. 

(Nice for half moons or diamonds.) 

2 lbs. powdered sugar, 
12 ozs. butter (white), 
1 pt. egg whites, 

1 pt. milk, 

2 lbs. flour, 

1 oz. yeast powder, 
Vanilla or almond flavor. 

Rub sugar and butter light ; add whites beaten to froth ; 
add milk and flour; sieve yeast powder with flour. 



MODERN IDEAS IN BAKING 19 



WHITE LA YER CAKE No. 2. (Bake slow.) 

3 lbs. powdered sugar, 
1% lbs. butter, 

4 lbs. flour, 

1% pts. egg whites (beaten to froth), 

1 qt. milk, 

2% ozs. yeast powder, 

Vanilla flavor. 

Use same instructions as Layer Cake. 



WHITE LAYER CAKE No. 3. (OR SHEET CAKE.) 

6 lbs. sugar (powdered), 

3 lbs. butter and lard, 

1 qt. egg whites, 

3 qts. milk, 

9 lbs. flour, 

6 ozs. yeast powder, 

Vanilla flavor. 

Use same instructions as Layer Cake. Dust layer tins. 
If used for Sheet Cake, line pans with paper. 



20 MODERN IDEAS IN BAKING 



YELLOW LAYER CAKE No. 1. {Hot oven.) 

3 lbs. sugar, 
1% lbs. butter, 
18 eggs, 

1% pts. milk, 

4 lbs. 2 ozs. flour, 

3 ozs. yeast powder, 

Vanilla flavor. 

(Grease pans, don't dust.) 

Rub sugar and butter together thoroughly. Add eggs 
and milk. Sieve yeast powder with flour before mix- 
ing. 



YELLOW LAYER CAKE No. 2. 

iy± lbs. powdered sugar, 

1% lbs. butter, 

8 whole eggs, 

5 yolks, 

3% lbs. flour, 

2% ozs. yeast powder, 

% pt. sweet milk. 

Flavor to taste. Eub sugar and butter together thor- 
oughly. Add eggs slowly, and then add flour. 



MODERN IDEAS IN BAKING 21 



SCOTCH CAKE No. 1. {Bake in cold oven.) 

2% lbs. sugar, 
1% lbs. butter, 
4 eggs, 

% pt. molasses, 
3 lbs. flour, 
1 oz. soda. 

Cut with cutter and wash with egg. 



SCOTCH CAKE No. 0. 

1 lb. sugar, 

% lb. butter, 

Juice and grated rind of 1 lemon, 

9 eggs, whites and yolks beaten separately, 

1 gill cream, 

1 lb. flour, 

% lb. raisins, seeded and dredged, 

% lb. sultanas, dredged. 

Cream the butter and sugar very light and smooth, stir 
in the lemon, then the yolks, one-half at a time, then 
by degrees the whites and the cream, and lastly the 
flour, slowly sifted in. Work to a smooth dough, 
lightly mix in the raisins and sultanas, put into a but- 
tered cake-pan and bake in a moderate oven. 



22 MODERN IDEAS IN BAKING 



SCOTCH QUEEN CAKE. 

1 lb. butter, 

2 qts. oatmeal, finely ground, 
1 lb. powdered sugar, 

1 tablespoonful cinnamon, 
1 teaspoonful mace, 
V2 lb. currants. 

Melt the butter and let it cool. Sift the oatmeal into a 
deep pan, add sugar and spice and mix thoroughly. 
Make a hole in the center, put in butter, chip with a 
knife and work to a smooth dough. If too stiff moisten 
with a little rose water. Add currants and roll into 
a square, oblong sheet one inch thick. Cut into four 
cakes, prick with a fork and scallop the edges. Lay in 
buttered shallow pans and bake in a quick oven to a 
light brown. 



GENUINE SCOTCH SCONES. (For 4- dozen.) 

3 lbs. flour, 

%' lb. powdered sugar, 

4 ozs. lard, 
1 qt. milk, 

3 ozs. yeast powder, 
% oz. salt. 

Mix flour, yeast powder and sugar. Add the milk and 
then lard (melted), salt and mix. Scale V 2 lb. mould 
round, flatten, and cut in four pieces. Wash with egg 
and bake in medium oven. 



MODERN IDEAS IN BAKING 23 



WINE CAKE No. 1. {Bake slow.) 

2 lbs. sugar, 

li/4 lbs. butter, 

12 eggs, 

1 pt. milk, 

2% lbs. flour, 

1% ozs. yeast powder, 

Flavor with lemon and mace. 

Rub sugar and butter thoroughly together. Add eggs 
slowly, and then add milk. Sieve yeast powder with 
flour before mixing. Sieve powdered sugar over them. 



WINE CAKE No. 2. (Slow oven.) 

1 lb. powdered sugar, 

8 ozs. butter, 

6 eggs, 

% pt. milk, 

1% lbs. flour, 

1 oz. yeast powder, 

Lemon flavor. 

(Same instructions as No. 1.) 



24 MODERN IDEAS IN BAKING 



WINE CAKE No. 3. 

2!/2 lbs. sugar, 

l 1 /^ lbs. lard or butter, 

8 eggs, 

1 qt. sweet milk, 

2% ozs. yeast powder, 

4 lbs. 6 ozs. flour, 

Mace and lemon flavor. 



WINE CUP CAKE No. 1. (Medium oven.) 

2% lbs. sugar (granulated), 

1 lb. 6 ozs. lard, 

1 pt. egg yolks, 

1 qt. milk, 

5 lbs. flour, 

3 ozs. yeast powder, 

Lemon flavor, 

Pinch salt. 

Same instructions as Wine Cakes. Drop out in cup 
cake pans. 



MODERN IDEAS IN BAKING 25 



WINE CUP CAKE No. 2. (Mix same as Wine Cake.) 

\y% lbs. sugar, 

% lb. butter, 

8 eggs, 

1 pt. milk, 

2% lbs. flour, 

1% ozs. yeast powder, 

Lemon flavor. 



BISCUITS No. 1. 

6 lbs. flour, 

6 ozs. yeast powder, 

1% ozs. salt, 

1 lb. lard, 

2 qts. milk. 

Sieve flour with yeast powder and salt. Hub lard and 
flour thoroughly like in pie dough. Add milk and 
mix well. Roll out dough an inch thick and cut with 
2-inch cutter and set close together and wash with 
milk. Bake in hot oven. 



MODERN IDEAS IN BAKING 



BISCUITS No. 2. 

6 lbs. flour, 

1 lb. butter or lard, 

4% pts. milk, 

1 oz. salt, 

4 ozs. yeast powder. 

(Same instructions as No. 1.) 



BISCUITS No. 3. 

9 lbs. flour, 
1% lbs. lard, 

6 ozs. sugar, 

2 ozs. salt, 

3 qts. milk, 

7 ozs. yeast powder. 

(Same instructions as No. 1.) 



MODERN IDEAS IN BAKING 27 



ANGEL FOOD No. 1. 

1 qt. egg whites, 

1% lbs. sugar (XXXX powdered), 
14 ozs. flour, 

2 ozs. corn starch, 

1 oz. cream of tartar. 

Sieve sugar, flour, corn starch and cream of tartar to- 
gether three times. Beat egg whites until nearly stiff, 
add handful of above mixture and finish beating. Then 
add the balance with vanilla flavor, mix well and bake 
in hot oven. 



ANGEL FOOD No. 2. (Bake in temperate oven.) 

1 qt. egg whites, 

1% lbs. powdered sugar, 

12 ozs. flour, 

3 ozs. corn starch, 

1 oz. cream tartar, 

Vanilla flavor. 

(Same instructions as No. 1.) 



28 MODERN IDEAS IN BAKING 



ANGEL FOOD No. 3. {Mix same as No. 1.) 

2 qts. egg whites, 

4 lbs. powdered sugar, 

2 lbs. flour, 

2 ozs. cream tartar, 

4 ozs. corn starch, 

Vanilla flavor. 

(Same instructions as No. 1.) 



GRANDMA COOKIES. 

2 lbs. sugar, 

1 lb. lard, 

2 eggs, 

1 qt. water, 

5 lbs. flour, 

6 ozs. yeast powder, 
Lemon flavor. 

Rub sugar, lard and eggs together. Add water, then 
flour, with the yeast powder sieved together before ad- 
ding flavor to suit. 



MODERN IDZAS IN BAKING 29 



GINGER COOKIES No. 1. 

3 lbs. lard, 
8 ozs. soda, 

4 qts. molasses, 
2 qts. water, 

4 ozs. ginger, 
16 lbs. flour. 

Roll out and cut with small scalloped cake cutter. Hot 
oven. 



GINGER COOKIES No. 2. 

3 lbs. lard, 
8 ozs. soda, 

1 gal. molasses, 

4 ozs. ginger, 

2 qts. water. 

Mix all together, then add 8 lbs. of flour. Roll out and 
cut with 3% -inch scalloped cutter. Wash the tops with 
water and bake in a hot oven. 



30 MODERN IDEAS IN BAKING 



LEMON COOKIES No. 1. 

8 lbs. sugar, 

4 lbs. butter or lard, 

2 pts. milk, 

18 eggs, 

12 lbs. flour, 

8 ozs. yeast powder, 

Flavor with lemon extract. 

Rub sugar and butter together thoroughly. Add eggs 
slowly, and then mix with milk. Sieve yeast powder 
with flour before mixing. Wash with egg and bake 
in hot oven. 



LEMON COOKIES No. 2. 

2 lbs. sugar, 

1 lb. butter or lard, 
y 2 pint milk, 
5 eggs, 
1 oz. ammonia, 

3 lbs. flour, 

Flavor with lemon extract. 

Dissolve ammonia in milk; rub sugar and butter to- 
gether, stir in eggs, then add milk and ammonia and 
mix in flour. Roll out and cut with 3-inch scalloped 
cake cutter. Wash with egg and bake in hot oven. 



MODERN IDEAS IN BAKING 31 



HOME-MADE SUGAR COOKIES. 

9 lbs. granulated sugar, 

4 lbs. butter or lard, 
2 pts. eggs, 

5 pts. sweet milk, 
15 lbs. flour, 

9 ozs. yeast powder. 

Sieve yeast powder and flour together. Rub the sugar 
and butter thoroughly, then rub in the eggs ; then mix 
in the flour. Roll out and cut. Put large raisins in 
center of cookie. Lemon flavor (hot oven.) 



SPICE COOKIES. 

5 x /2 lbs. granulated sugar, 

3 lbs. lard, 

16 eggs, 

2 qts. molasses, 

2 ozs. soda, 

10 lbs. flour, 

Small handful assorted spices. 

Mix thoroughly. Roll out and cut with 3-inch cutter. 
Moderate oven. 



32 MODERN IDEAS IN BAKING 



SULTANA COOKIES. 

6 lbs. dark sugar, 

3% lbs. butter and lard, 

3 lbs. rolled oats, 

2 lbs. raisins (chopped), 

2 ozs. soda (slack weight), 

% oz. cinnamon, 

1 pt. eggs, 

1 pt. milk or water. 

Mix, roll out and cut with 3-inch cutter. 



CRUMB COOKIES. 

1 lb. sugar, 

2 lbs. lard, 
7% lbs. flour, 
4 lbs. crumbs, 
4 ozs. soda, 

2 qts. water, 
2 pts. molasses, 
1 oz. salt, 
Spices. 

Cut out with round cutter, wash and turn on pulverized 
sugar. Place on pans, and bake in moderate oven. 



MODERN IDEAS IN BAKING 



MARBLE CAKE No. 1. 

5 lbs. powdered sugar, 

2% lbs. butter, 

2 pts. egg whites, 

2 qts. sweet milk, 

8 lbs. flour, 

5 ozs. yeast powder, 

Vanilla flavor. 

Rub butter and sugar together thoroughly. Add egg 
whites and milk. Sieve yeast powder with flour before 
mixing. Before baking take 1-3 of the batch and mix 
with 1 oz. melted chocolate and a little spice. 



MARBLE CAKE No. 2. 

B lbs. powdered sugar, 

1% lbs. butter and lard, 

1 pt. egg whites, 

3 pts. milk, 

4% lbs. flour, 

3 ozs. yeast powder, 

Vanilla flavor. 

(Same instructions as No. 1.) 



34 MODERN IDEAS IN BAKING 



CURRANT DROP CAKE No. 1. 

2 lbs. sugar, 

1 lb. lard, 

14 eggs, 

1% pts. milk, 

4% lbs. flour, 

2% ozs. yeast powder, 

1 lb. cleaned currants, 

Flavor with almond extract. 

Mix sugar, lard and eggs together thoroughly, then add 
milk. Sieve yeast powder with flour before mixing. 
Put currants in last. Roll on bench and cut out. 



CURRANT DROP CAKE No. 0. 

iy 2 lbs. Standard A sugar, 
% lb. lard, 
5 eggs, 

1 qt. milk, 

2 bzs. yeast powder, 
3% lbs. flour, 
Pinch salt. 

Drop on light greased pans and put currants on top. 
Hot oven. 



MODERN IDEAS IN BAKING 35 



SPONGE DROP CAKES No. 1. 

2% lbs. sugar, 
13 eggs, 

2 pts. milk, 
18 ozs. butter, 

3 lbs. flour, 

1% ozs. yeast powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly. Add eggs 
and mix with milk. Sieve yeast powder with flour be- 
fore mixing. Drop on dusted pan, and bake in hot 
oven. 



SPONGE DROP CAKES No. 2 

3 lbs. sugar, 

1 qt. eggs, 

1 qt. milk, 

5 lbs. flour, 

4% ozs. yeast powder. 

(Prepare same as No. 1.) 



36 MODERN IDEAS IN BAKING 



SPONGE DROP CAKES No. 3. 

3 lbs. granulated sugar, 
24 eggs, 

1 pt. milk, 
5 lbs. flour, 

4 ozs. yeast powder, 
Lemon flavor, 
Pinch salt. 

Drop on dusted pans. Bake in hot oven. Frosted on 
bottom. 



SPONGE DROP CAKES No. £• 

5 lbs. sugar, 

3 pts. eggs, 

4 ozs. ammonia. 
3 pints milk, 
8% lbs. flour, 
Lemon flavor. 

Rub sugar and eggs together, add milk and ammonia 
and mix in flour. Drop out size of small eggs upon 
pans that have been greased and dusted with flour. Hot 
oven. 



MODERN IDEAS IN BAKING 37 



POUND CAKE No. 1. 

1 lb. sugar, 

1 lb. butter, 

1 pt. eggs, 

1 lb. 2 ozs. flour, 

% oz. yeast powder, 

Lemon flavor. 

Rub sugar and butter together thoroughly. Add eggs 
slowly, and then add flour. 



POUND CAKE No. 0. (Mix same as No. 1.) 

3 lbs. granulated sugar, 

2 lbs. butter, 
18 eggs, 

1 qt. milk, 
4y 2 lbs. flour, 

3 ozs. yeast powder. 



MODERN IDEAS IN BAKING 



POUND CAKE No. 3. 



1 lb. powdered sugar, 
% lb. butter, 



1 lb. flour, 

% oz. yeast powder. 

(Same instructions as No. 1.) 



RAISIN POUND CAKE. 

2 lbs. powdered sugar, 
1% lbs. butter, 

15 eggs, 

\y<2, pts. milk, 

3 lbs. flour, 

1 oz. yeast powder, 
3% lbs. cleaned raisins. 

(Same instructions as Pound Cake.) 



MODERN IDEAS IN BAKING 39 



BRANDY SNAPS No. 1. 

1 lb. sugar, 
8 ozs. butter, 

3 gills molasses, ginger, cinnamon and a lit- 
tle pepper, 
1 lb. flour. 

Stir butter and sugar very lightly, add the molasses and 
spices, lastly the flour; drop with a bag on well- 
greased pans, balls the size of large filbert, about 4 
inches apart; bake in a cool oven; they will spread 
very thin ; when done let them stand a few minutes, 
then bend over round sticks. 



BRANDY SNAPS No. 2. 

1 lb. dark sugar, 
1 lb. butter, 
1 pt. molasses, 
114 lbs. flour, 
Cinnamon spice. 

Roll out i/i-inch thick and cut out with small cutter. 
Bake in cold oven. 



40 MODERN IDEAS IN BAKING 



BANANA FINGERS. 

2 lbs. powdered sugar, 

% lb. butter, 

% lb. lard, 

6 eggs, 

% pt. milk, 

5 lbs. flour, 

2 ozs. yeast powder, 

Banana flavor. 

Rub sugar, butter and lard together. Add eggs slowly 
and rub thoroughly, then add milk. Sieve flour with 
yeast powder before mixing same with balance. Add 
flavor last. 



IMITATION SPONGE CAKE. 

1 lb. sugar, 
7 eggs, 

% pt. milk, 
1% lbs. flour, 

2 ozs. yeast powder. 

Sieve yeast powder with flour. (Bake in hot oven.) 



MODERN IDEAS IN BAKING 41 



WHITE LOAF CAKE No. 1. (Bake slow.) 

2 lbs. powdered sugar, 

1 lb. butter, 

1 pt. egg whites, 

1 pt. milk, 

2 lbs. 10 ozs. flour, 
1 oz. yeast powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly. Add egg 
whites slowly until thoroughly mixed, and then add 
milk. Sieve yeast powder with flour before mixing. 



WHITE LOAF CAKE No. 2. 

l 1 /^ lbs. powdered sugar, 

1 lb. butter, 

1 pt. egg whites, 

1% lbs. flour, 

% oz. yeast powder. 

Beat egg whites to a froth before mixing. Then rub 
thoroughly with sugar and butter. Sieve yeast powder 
with flour before mixing. 



42 MODERN IDEAS IN BAKING 



VANILLA WAFERS No. 1. (Wash with egg.) 

1% lbs. sugar, 

1 lb. butter, 
5 eggs, 

2 lbs. flour, 

1 oz. yeast powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly. Add eggs. 
Sieve yeast powder with flour before mixing, and bake 
in temperate oven. For vanilla cookies cut with 3-inch 
plain cutter. 



VANILLA WAFERS No. <2. 

2 1 / 4 lbs. granulated sugar, 

1% lbs. butter, 

12 eggs, 

2 ozs. yeast powder, 

1 qt. milk, 

3y 2 lbs. flour, 

Vanilla flavor. 

Sieve yeast powder with the flour. Rub sugar and but^ 
ter together, add eggs and milk, then mix in flour. 
Use bag and tube, and drop on greased pans. Medium 
oven. 



MODERN IDEAS IN BAKING 43 



FRIED CAKES (Sweet Doughnuts.) 

4% lbs. sugar, 

1 pt. eggs, 

1/2 lb. lard, 

3 qts. sweet milk, 

12 lbs. flour, 

4% ozs. yeast powder, 

Mace flavor. 

Rub sugar and lard together thoroughly. Add eggs 
and milk. Sieve yeast powder with flour before mixing. 



DOUGHNUTS No. 



1 lb. sugar, 
4 ozs. butter, 

3 eggs, 

4 lbs. flour, 

1 qt. milk (good measure) 

l 1 /^ ozs. yeast powder, 

Salt, 

Lemon or mace flavor. 



44 MODERN IDEAS IN BAKING 



DOUGHNUTS No. 3. 

4% lbs. sugar, 

1 lb. butter or lard, 
8 eggs, 

2 qts. milk, 
16 lbs. flour, 

8 ozs. yeast powder, 

% oz. salt, 

Lemon and cinnamon flavor. 

(Same instructions as No. 1.) 



ALMOND SLICES. 

3 lbs. sugar, 

3 lbs. flour, 

1 pt. eggs, 

% oz. ammonia, 

1 lb. chopped almonds. 

Roll the dough out on the bench with the hands, long, 
and about 1 inch thick and 2 inches wide. Cut off 
slices % inch thick, with sharp knife, and place on 
pans with cut side up. Wash with egg and bake in 
slow oven. 



MODERN IDEAS IN BAKING 45 



GOLDEN ROD CAKE. 

2% lbs. powdered sugar, 

1 lb. 2 ozs. butter or lard, 
1% pts. egg yolks, 

1% pts. milk, 

2 lbs. 12 ozs. flour, 
2 ozs. yeast powder, 
Orange flavor. 

(Same instructions as Orange Cake.) 



ORANGE CAKE. {Bake slow.) 

1 lb. 6 ozs. powdered sugar, 

12 ozs. butter, 

8 eggs, 

1 pt. milk, 

1 lb. 14 ozs. flour, 

1 oz. yeast powder, 

Flavor with juice of two oranges. 

Rub butter and sugar light, add eggs, then milk and 
flour. Sieve yeast powder with flour before mixing. 
Bake in Golden Rod or square tubed cake pans. Turn 
upside down ; ice bottom side. Grease pans, don't dust. 



46 MODERN IDEAS IN BAKING 



NEW YEAR'S CAKE No. 1. 

2 lbs. sugar, 
1 X A lbs. butter, 
1% qts. milk, 
4% lbs. flour, 

3 ozs. yeast powder, 

Small quantity caraway seed. 

Rub butter and sugar together thoroughly, and add 
milk. Sieve yeast powder with flour before mixing. 



NEW YEAR'S CAKE No. 2. 

1 lb. sugar, 

% lb. butter, 

3 eggs, well beaten, 

3 tablespoonfuls caraway seed, 

1 nutmeg, grated, 

3 lbs. flour, 

1 tablespoonful saleratus dissolved in % pt. 

milk, 
1 gill rose water. 

Cream sugar and butter; add the eggs, caraway, nut- 
meg and one-third the flour; mix the milk with the 
rose water, and stir into the paste. Add the rest of the 
flour and work to a smooth light dough. Put into 
round jelly pans, buttered, and bake in a quick oven. 
Or cut into small round cakes, and then bake. 



MODERN IDEAS IN BAKING 47 



GOLDEN CAKE. 

l 1 /^ lbs. sugar, 

1 lb. butter, 

1 pt. milk, 

1 Pt- egg yolks, 

1% lbs. flour, 

1 oz. yeast powder, 

Flavor with mace. 

Kub sugar and butter together thoroughly. Add egg 
yolks and then add flour. Sieve yeast powder with 
flour before mixing. 



CRYSTAL CAKE. 

2 lbs. 12 ozs. powdered sugar, 

l 1 /^ lbs. butter, 

1 pt. egg whites, 

1 pt. milk, 

2% lbs. flour, 

1 oz. yeast powder, 

Lemon flavor. 

Rub sugar and butter together thoroughly. Add egg 
whites and milk. Sieve yeast powder with flour before 
mixing. 



48 MODERN IDEAS IN BAKING 



LEMON SNAPS No. 1. {Bake in cold oven.) 

2 lbs. granulated sugar, 

1 lb. butter, 
7 eggs, 

2% lbs. flour, 

2 ozs. yeast powder, 
Lemon flavor. 

Eub butter and sugar together. Add eggs slowly, and 
mix thoroughly. Sieve yeast powder with flour before 
mixing. 



LEMON SNAPS No. 2. 

1% lbs. granulated sugar, 

% lb. butter, 

7 eggs, 

i/4 pt. milk, 

2% lbs. flour, 

% oz. ammonia. 

(Same instructions as No. 1.) 



MODERN IDEAS IN BAKING 49 



LEMON SNAPS No. 3. 

8 lbs. granulated sugar, 

4 lbs. butter, 

3 pts. eggs, 

3 ozs. ammonia, 

10 lbs. flour, 

Lemon flavor. 

Rub butter and sugar together; rub in eggs, a few at 
a time; add ammonia and flavor; mix in the flour. 



SPRINGERLE CAKES. 

% lb. sugar, 
y 2 lb. flour, 
2 eggs, 
Little anise seed. 

Beat eggs and sugar up stiff, then mix in flour; roll 
out on the bench to ^-inch in thickness; press sprin- 
gle-board upon the dough ; cut out with knife and place 
on pans, then let them stand 8 hours; bake in slow 
oven. 



50 MODERN IDEAS IN BAKING 



COCOANUT DROP CAKES. 

2 lbs. sugar, 

3 lbs. flour, 
12 eggs, 

% pt. water, 

2 ozs. yeast powder, 

Vanilla flavor. 

Sieve yeast powder with flour before mixing. Grease 
pans and dust. Dip cake in shred cocoanut. 



COCOANUT BARS. 



4 lbs. sugar, 

3 lbs. lard, 

4 lbs. granulated cocoanut, 
2 qts. New Orleans molasses, 
2 pints water, 

1 oz. soda, 



13 lbs. flour. 

Rub lard and sugar together, then add eggs, molasses, 
soda and water, cocoanut and flour. Roll out and cut 
into strips, or work on regular cake machine. 



MODERN IDEAS IN BAKING 51 



CUP CAKES. 

1 lb. sugar, 

6 ozs. lard, 

4 eggs, 

1% lbs. flour, 

l 1 /^ pts. milk, 

1 oz. yeast powder, 

Pinch salt. 

Rub sugar, lard and eggs together. Add milk and 
flour. Sieve yeast powder with flour before mixing. 



CUP CAKES No. 2. 

4 lbs. sugar, 

2 lbs. lard or butter, 

2 pts. .eggs, 

2 qts. milk, 

2 ozs. soda, 

2 ozs. ammonia, 

8 lbs. flour, 

Flavor with mace. 

Rub sugar and lard together, then eggs and milk with 
flour, soda and ammonia last. Drop out in greased 
cups and bake in moderate oven. 



52 MODERN IDEAS IN BAKING 



SHEET CAKE. 

3 lbs. powdered sugar, 

2 lbs. butter, 
4% lbs. flour, 

1 pt. egg whites, 
1% pts. milk, 

3 ozs. yeast powder, 
Vanilla flavor. 

Rub butter and sugar together thoroughly. Rub in 
the egg whites. Add flavor and milk. Sieve yeast 
powder with flour and mix. Grease and put on or- 
dinary cake pans and spread about ^-inch thick. 



SHEET CAKE No. 8. 

4% lbs. powdered sugar, 
2% lbs. butter, 

1 qt. egg whites, 

2 pts. milk, 

6 ozs. yeast powder, 
6% lbs. flour, 
Flavor with vanilla. 

Rub the butter and sugar to a cream ; rub in the egg 
whites ; add the flavor and milk ; sieve in the yeast pow- 
der through the flour, and mix. Grease and paper pans, 
and spread the mixture i/i-inch thick. Bake in a hot 
oven. 



MODERN IDEAS IN BAKING 53 



SHEET WHITE LAYER CAKE. 

3% lbs. sugar, 
1% lbs. butter, 

1 pt. egg whites, 

2 qts. milk, 
6 lbs. flour, 

6 ozs. yeast powder. 

Bake in sheets in medium oven. 



ENGLISH LUNCH CAKE. 

1 lb. sugar, 

1 lb. butter, 

1% lbs. flour, 

1 pt. eggs, 

2% pts. milk, 

% oz. yeast powder, 

2% lbs. crumbs, 

1 pt. brandy, 

2 lbs. sultanas, 
2 lbs. currants, 
1 lb. citron, 

1 teaspoonful mace, 

2 teaspoonfuls cinnamon, 
1 teaspoonful allspice, 

4 lemon gratings, 
1 teaspoonful ginger. 



54 MODERN IDEAS IN BAKING 



VIENNA CAKE. (Bake in large sheets.) 

2 lbs. sugar, 

1 lb. butter, 
8 eggs, 

4 lbs. flour, 

2 pts. milk, 

3 ozs. yeast powder. 

Rub sugar, butter and eggs together. Add milk and 
flour. Sieve yeast powder with flour before mixing. 



NEW YORK LUNCH CAKE. 

3 lbs. sugar, 
2% lbs. butter, 
2 pts. eggs, 
1% pts. milk, 

4 lbs. flour, 

2% ozs. yeast powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly. Add eggs 
slowly and then add milk. Sieve yeast powder with 
flour before mixing. 



MODERN IDEAS IN BAKING 55 



ROUGH AND READY CAKES No. 1. 

3 lbs. sugar, 

1% lbs. butter, 

1 pt. eggs, 

1 qt. milk, 

6 lbs. flour, 

2V2 ozs. yeast powder. 

Rub butter and sugar together thoroughly. Add eggs 
and milk. Sieve yeast powder with flour before mix- 
ing. Drop in granulated sugar and mark with fork. 



ROUGH AND -READYY CAKES No. 2. 

3 lbs. sugar, 

l 1 /^ pts. cooking oil, 

12 eggs, 

1 qt. milk, 

5% lbs. flour, 

3 ozs. yeast powder. 

Drop on pans, turn on sugar and mark with fork. 
(Bake in medium oven.) 



56 MODERN IDEAS IN BAKING 



GINGER SNAPS. 

1% lbs. sugar, 
% lb. lard, 
1 pt. molasses, 
% pt. water, 
1% ozs. ginger, 
3 lbs. flour, 
1 oz. soda. 

Dissolve soda in water. Mix sugar and lard together 
thoroughly. Add molasses, ginger, water and flour. 



GINGER STAGE PLANK. 

2 qts. molasses, 

1 qt. water, 

% lb. lard, 

Spices, 

Flour enough to roll out easy. 

Roll out one-fourth inch thick, wash very lightly with 
water before baking, in cool oven. 



MODERN IDEAS IN BAKING 57 



GINGER BREAD No. 1. 

1% lbs. sugar, 
% pt. cooking oil, 
1 pt. molasses, 
1 qt. water, 

1 oz. soda, 
4 lbs. flour, 

2 ozs. ginger. 

Put entire mixture in bowl, except flour, then mix. Add 
flour and ginger last. Bake in slow oven. Wash with 
water brush before baking. 



GINGER BREAD No. 2. 

1 lb. butter, 

3 lbs. flour, 

1 gill ginger, freshly ground, 

1 teaspoonful pearlash, 

1 pt. West India molasses. 

Cut the butter into small cubes and work into the flour 
with the ginger. Dissolve the pearlash in a little vine- 
gar and stir it alternately with the molasses into the 
dough. Beat long and hard till quite light. Knead 
it a little and then either put it into pans and bake in 
whole cakes or sheets, or cut into cakes of any desired 
forms. Patty pans and cups also are convenient for 
the purpose. The pans must be buttered and the oven 
not hot enough to scorch the cake. 



58 MODERN IDEAS IN BAKING 



SOFT GINGER BREAD. 

2 lbs. sugar, 
2 lbs. lard, 
4 ozs. soda, 
16 eggs, 
2 qts. molasses, 
2 pts. milk, 
9 lbs. flour. 

Mix sugar and lard together; add eggs; add molasses; 
then milk and soda; mix in the flour. Vanilla flavor 
and ginger. 



A. No. 1 GINGER BREAD. 

% lb. sugar, 

% lb. lard, 

2 ozs. soda, light weight, 

6 eggs, 

1 qt. molasses, 

1 qt. milk or water, 

4y 2 lbs. flour, 

Flavor with Tutti Frutti extract. 



MODERN IDEAS IN BAKING 59 



SUGAR GINGER BREAD. 

1 lb. light brown sugar, 

6 ozs. butter, 

4 eggs, beaten to a froth, 

3 teaspoonfuls ginger, 

iy 2 lbs. flour, 

1 gill milk, 

1 teaspoonful saleratus. 

Cream butter and sugar, stir in eggs and ginger, add 
the flour by handfuls, and work to a smooth batter. 
Dissolve saleratus in milk, mix lightly, roll into sheets 
half inch thick and bake at once in a quick oven. 



SUGAR CAKES. 

2 lbs. granulated sugar, 
1 lb. lard, 
4 eggs, ^ 

1 pt. milk, 
4 lbs. flour, 

2 ozs. yeast powder, 
Flavor with lemon. 

Rub sugar, butter and eggs well before adding milk. 
Mix yeast powder with flour. Bake in slow oven. 



60 MODERN IDEAS IN BAKING 



STRAWBERRY SHORT CAKE No. 1. 

1 lb. butter, 
% lb. sugar, 
3 eggs, 

1 pt. milk, 
3 lbs. flour, 

2 ozs. yeast powder. 

Eub butter, eggs and sugar together thoroughly. Add 
milk and a little salt. Sieve yeast powder with flour 
before mixing. 



STRAWBERRY SHORT CAKE No. 0. 

4 lbs. flour, 

3 ozs. yeast powder, 

% lb. sugar, 

1 oz. salt, 

1 lb. shortening (butter or lard) , 

3 pts. milk. 

Rub flour, sugar, yeast powder, salt and shortening 
like that of pie crust. Add milk slowly until all dis- 
solved. (Bake in hot oven.) 



MODERN IDEAS IN BAKING 61 



STRAWBERRY SHORT CAKE No. 3. 

1% lbs. flour, 

7 ozs. butter, 

3 ozs. sugar, 

2 eggs, 

% pt. sweet milk, 

1% ozs. yeast powder, 

A little salt. 

Sieve yeast powder with flour, then mix in butter, sugar 
and salt; add eggs and milk. Scale one lb. for each 
layer. 



SILVER CAKE. 

3 lbs. sugar, 

2 lbs. butter, 

1% pts. egg whites, 

1 qt. milk, 

4% lbs. flour, 

2% ozs. yeast powder, 

Vanilla flavor. 

Rub sugar and butter together thoroughly. Add eggs 
slowly, and mix with milk. Sieve yeast powder with 
flour before mixing. 



62 MODERN IDEAS IN BAKING 



MAUD S. CAKE. 

2% lbs. powdered sugar, 
18 ozs. butter and lard, 
iy 2 pts. egg yolks, 
1% pts. milk, 
2 lbs. 12 ozs. flour, 
2 ozs. yeast powder, 

1 oz. melted chocolate, and enough chocolate 
color to color. 

Rub sugar, butter and eggs together, then add milk and 
flour. Sieve yeast powder with flour before mixing. 
Add melted chocolate and color last. 



PARIS CAKE. (Medium oven.) 



2 lbs. 


granulated sugar, 


% lb. 


butter, 


12 eggs, 


1 pt. 


milk, 


4 lbs. 


flour, 


3 ozs. 


yeast powder. 



Lay out like ginger nuts, placing a small piece of citron 
on top. 



MODERN IDEAS IN BAKING 63 



GILT EDGE CAKE. 

l 1 /^ pts. egg whites, 
1 oz. cream tartar, 
1 lb. granulated sugar, 
1 lb. powdered sugar, 
% pt. yolks, 
1 lb. flour. 

Beat the whites half, then add cream tartar, beat to a 
point. Beat in granulated sugar little at a time; add 
powdered sugar the same way ; add yolks and stir until 
well mixed, then add flour and beat one-quarter min- 
ute. (Bake in cool oven, tins only half full.) 



COCOANUT CAKE. 

1 lb. granulated sugar, 

2 ozs. butter, 
15 egg yolks, 
% lb. flour, 

% oz. yeast powder, 
2 lbs. grated cocoanut. 

Mix sugar, butter and yolks together, adding flour and 
yeast powder. Put cocoanut in last. Bake in hot oven. 



64 MODERN IDEAS IN BAKING 



HONEY CAKE. 

2% pts. honey, 

4 eggs, 

1 oz. soda, 

% oz. ammonia, 

% lb. dark sugar, 

*4 pt. water, 

4 lbs. flour. 

Rub sugar, honey and ammonia together; add eggs, 
then the soda and water, then mix in the flour. Roll 
out and cut with 3-inch cutter and bake in moderate 
oven. 



GERMAN HONEY CAKE. {Bake in hot oven.) 

2 1 A lbs. granulated sugar, 

8 eggs, 

% gallon honey, 

% pt. water, 

% oz. ammonia (carbonate), 

2 ozs. soda, 

8 to 9 lbs. flour, 

Juice and rind of one lemon, 

Spices. 

Boil honey with sugar, mixing flour for soft dough. 
Add eggs, ammonia and soda when cooled. Use flour 
for dusting in rolling, and cut with square cutter. 



MODERN IDEAS IN BAKING 65 



PLAIN HONEY CAKE No. 1. (No boiling.) 

1% qts. honey, 
2 lbs. sugar, 
1% ozs. soda, 
6V 2 lbs. flour, 
4 eggs, 
y± pt. water. 

Mix sugar, honey, soda, eggs and water. Then add 
flour. Roll out on bench and cut with 3-inch plain 
cutter. Bake in cool oven and frost after baked. 



PLAIN HONEY CAKE No. 2. (No boiling.) 

2 lbs. sugar, 
1% lbs. lard, 
12 eggs, 
2 ozs. soda, 
1 pt. honey, 
1 pt. molasses, 
1% pts. water, 
7% lbs. flour. 
Spices. (Hot oven.) 



66 MODERN IDEAS IN BAKING 



DEVIL'S FOOD CAKE. 

2% lbs. powdered sugar, 

1 lb. 2 ozs. butter or lard, 
1% pts. yolks, 

1% pts. milk, 

2 lbs. 10 ozs. flour, 
2% ozs. yeast powder. 

Add to this enough chocolate to flavor and color very 
dark with chocolate color. Bake in layer tins and put 
boiled icing between the layers and over the top and 
sides. 



FRUIT SLICES. 

4 lbs. brown sugar, 

2 lbs. lard, 

8 eggs or 16 yolks, 

1 qt. molasses, 

3 lbs. currants, 

3 lbs. seedless raisins, 

2 ozs. soda, 
1 oz. ginger, 

1 oz. cinnamon, 
1 oz. cloves, 
6 lbs. flour. 

Bake in slow oven. Will make 24 dozen. 



MODERN IDEAS IN BAKING 67 



LIGHT FRUIT STICKS. 

l 1 /^ lbs. powdered sugar, 

1% lbs. flour, 

6 eggs, 

% lb. raisins, 

% lb. almonds, 

Pinch ammonia. 

Koll out and flatten down. Ice and cut into sticks about 
1 inch wide. Let them stand about two hours on pans, 
and bake in cold oven. 



DARK FRUIT STICKS. 

2 lbs. granulated sugar, 
1 lb. butter or lard, 

1 oz. soda, 
1 lb. currants, 
1 lb. raisins, 
5 eggs, 
% pt. water, 
x /2 pt. molasses, 

3 lbs. flour, 
Spices. 

Dissolve the soda in the water. Rub butter and sugar 
together, add eggs, molasses and water. Mix in the 
flour, then add the currants, raisins and spices. Divide 
the dough and roll the parts round, the length of pan ; 
when baked cut up into sticks. 



68 MODERN IDEAS IN BAKING 



FRUIT CAKE— DARK. (Bake in cold oven.) 



4 lbs. 


sugar, 


2 lbs. 


butter, 


3 


pts. 


eggs, 


6 


lbs. 


seedless raisins, 


8 


lbs. 


currants, 


1 


lb. 


citron, 


1 


oz. 


mace, 


1 


oz. 


cloves, 


2 


ozs. 


cinnamon, 


2 


ozs. 


allspice, 


y 2 pt. 


molasses, 


4 lbs. 


flour, 


1 


oz. 


yeast powder.* 



Hub butter and sugar together, and add eggs slowly. 
Sieve yeast powder with flour before using, and add 
fruit last. A little brandy or sweet cider will improve 
the flavor. 



FRUIT CAKE— LIGHT. 

3% lbs. sugar, 
3% lbs. butter, 

3 pts. eggs, 
4y 2 lbs. flour, 

4 lbs. seedless raisins, 
4 lbs. currants, 

1 lb. citron, 

1 oz. yeast powder, 

Mace or lemon flavor. 

Use same instructions as dark fruit cake. 



MODERN IDEAS IN BAKING 69 



FRUITCAKE. (Cheap Mix.) 

3 lbs. sugar, 

1% pts. cooking oil, 
2 qts. water, 
2 ozs. soda, 
8 lbs. flour, 

4 ozs. ginger, 
4 lbs. currants, 
4 lbs. raisins, 

8 ozs. lemon peel, 
8 ozs. orange, 
4 ozs. citron. 

Bake in slow oven. 



MOLASSES FRUIT CAKE. 

1% lbs. sugar, 
iy 2 lbs. lard, 
4 lbs. flour, 
2 lbs. currants, 

1 oz. soda, 

1% qts. molasses, 

2 pts. milk, 
8 eggs, 

1 <fz. salt. 

Line tins. This makes nine ten-cent loaf cakes. 



70 MODERN IDEAS IN BAKING 



BOSTON FRUIT CAKE. 

% lb. butter, 
% lb. sugar, 

1 teaspoon ful cinnamon and nutmeg, 
' 1% gills double cream, 
% lb. flour, 

8 eggs beaten to a cream, 
1 lb. currants, washed, picked and dried. 
1 lb. raisins, selected and chopped, 
% lb. citron, sliced, 
% lb. candied orange peel, chopped. 

Beat butter, sugar and spices till very light, then add 
cream and one-third of the flour, and mix till smooth. 
Add eggs by degrees and balance of flour, slowly stirred 
in. Lastly, stir in the fruit and mix well. Pour into 
a pan lined with buttered paper, and bake in moderate 
oven. Dust with flour, wipe dry and ice with Vanilla 
icing. 



VANILLA CAKES. 

1% lbs. sugar, 

1 lb. butter, 
6 eggs, 

2 lbs. flour, 

1 oz. yeast powder. 

Rub sugar, butter and eggs together. Add flour, with 
yeast powder. Bake in hot oven. 



MODERN IDEAS IN BAKING 71 



FRUIT BARS. 

4 lbs. granulated sugar, 

2 lbs. lard or butter, 

3 lbs. raisins, 

3 lbs. currants, 

2 ozs. soda, 

1 pt. molasses, 

1 pt. water, 

8 eggs, 

6 lbs. flour, 

Cinnamon. 
Dissolve soda in water. Cream butter and sugar to- 
gether. Add eggs, molasses and water. Mix in flour, 
then add currants, raisins and spices. Divide the dough 
in 12 equal parts, roll the parts round, the length of 
cake pans. Put 3 pieces in a pan, wash with egg and 
bake in a slow oven. Do not flatten down, as they 
will spread themselves. When baked and cool cut into 
sticks one inch wide. 



GENUINE SUNSHINE CAKE No. 1. 

1% lbs. sugar, 

1 lb. butter, 

14 eggs^ 

1 pt. milk, 

2y 2 lbs. flour, 

1% ozs. yeast powder, 

Flavor with lemon extract. 
Rub yolks, butter and sugar together thoroughly. Add 
egg whites after beating same to a froth. Sieve yeast 
powder with flour before mixing. 



72 MODERN IDEAS IN BAKING 



SUNSHINE CAKE No. 2. 

1 lb. sugar, 

1% pts. egg whites, 

% pt. yolks, 

8 ozs. flour, 

1 oz. starch, 

% oz. cream tartar. 

Beat egg whites to froth ; add yolks and sugar ; then add 
flour, starch and cream tartar. (Bake in medium oven.) 



BERWICK SPONGE CAKE. 

9 ozs. sugar, 

6 eggs, ■ 

1 pt. milk, 

1 lemon, juice and grated rind, 

A pinch salt, 

1 oz. yeast powder, 

12 ozs. flour. 

Beat eggs and sugar to a cream; add half the flour. 
Beat awhile, add balance of flour, lemon and salt and 
mix well with yeast powder. Beat to a light smooth 
mass, fill into long square pans three-quarters inch 
thick, and bake in a quick oven. When cool dust with 
powdered sugar. 



MODERN IDEAS IN BAKING 73 



GRAND DUCHESS CAKE. 

1 lb. sugar, 
% lb. butter, 
% pt. egg yolks, 
1% lbs. flour, 
" % pt. milk, 

% oz. yeast powder. 

Rub sugar, butter and eggs together. Add milk and 
flour. Sieve yeast powder with flour before mixing. 



ZEPHYR CAKES. (Bake in cold oven.) 

1 lb. granulated sugar, 

% lb. butter, 

14 eggs, 

% lb. flour, 

V2 oz. yeast powder. 

Beat egg whites to froth. Add sugar and butter well 
mixed. Put flour and yeast powder in last. Bake in 
pound cake pans. 



74 MODERN IDEAS IN BAKING 



CORN MUFFINS. 

1 lb. sugar, 

1 lb. lard, 
10 eggs, 

2% qts. milk, 

2 lbs. corn flour, 
4 lbs. flour, 

4% ozs. yeast powder. 

Rub sugar, lard and eggs together. Add milk, then 
flour. Mix corn flour with other flour before adding. 
Sieve yeast powder with flour. (Bake in muffin rings 
in hot oven.) 



CORN BREAD (Johnnie Cake.) 

6 ozs. sugar, 

3 ozs. melted butter, 

3 eggs, ^ 

1 pt. milk, 

12 ozs. corn meal, 

12 ozs. flour, 

Pinch salt, 

1 oz. yeast powder. 

Bake in cold oven. 



MODERN IDEAS IN BAKING 75 



GERMAN CAKE. 

1 lb. butter, 

1 lb. sugar, 

2 lbs. flour, 

3 eggs, beaten to a thick cream, 
1 teaspoonful cinnamon, 

1 gill rosewater, 

% lb. shelled almonds, blanched. 
Cream the sugar and butter, then beat in the eggs, flour, 
cinnamon and rosewater. Mix to a smooth dough, roll 
out thin, cut into small cakes and cover with the al- 
monds cut in half or coarsely chopped. Bake in 
tins in a moderate oven. 



BOSTON CAKE. 

1 lb. butter, 

1 lb. sugar, 

1 gill cream, 

1 tablespoonful rose water, 

10 eggs, 

1% lbs. flour, 

1 nutmeg, grated, 

1 teaspoonful cinnamon, 

1 pinch powdered cardamom seed, 

1 pinch powdered cloves. 
Cream the butter and sugar, then stir in rosewater and 
cream. Whip eggs until very thick and stir in gradu- 
ally. Work the flour in by degrees and lastly the 
spices. Beat all well together for ten minutes. Bake 
in shallow pans or round cake pans in a moderate oven. 
When cold, frost with plain icing, and mark while 
still soft in lines for the cutting, the square in square 
cakes, the round ones in lines across the center. 



76 MODERN IDEAS IN BAKING 



ALMOND BARS. 

5% lbs. C sugar, 

3% lbs. butter or lard, 

20 eggs, 

% pt. milk, 

% oz. soda, 

% oz. ammonia, 

2% lbs. crumbs, 

1 lb. shred eocoanut, 

1% lbs. chopped almonds, 

6% lbs. flour. 

Work same as Fruit Slices. 



ALMOND CAKE. 

2 ozs. sweet almonds, 
1 oz. bitter almonds, 

1 lb. powdered sugar, 
16 eggs, 

14 ozs. flour mixed with 

2 ozs. corn starch and sifted, 

1 gill rose or orange flower water. 

Blanch and pound the almonds, with a little of the rose 
water, to a paste. Beat the eggs and sugar in a bowl, 
over a gentle fire, till blood warm, then take off and 
continue beating until, on stirring it into a heap it will 
stand. When cold, add the almond paste and flavor- 
ing. Stir in the flour and bake in a moderate oven. 



MODERN IDEAS IN BAKING 77 



PLUNKETS OR CORN STARCH CAKES. 

1 lb. butter, 

1 lb. sugar, 

12 eggs, 

% lb. corn starch, mixed with 

% lb. flour and sifted twice, 

1 tablespoonful vanilla sugar. 
Cream the butter and sugar, beat the whites of egg to 
a stiff froth, stir in the yolks and work all smoothly 
together. Add the flour and vanilla ; beat till light and 
fine, put into small scallop-tins and bake in a moder- 
ate oven. 



BROWN LOAF CAKE. 

1 lb. brown sugar, 
% lb. butter, 
1 pt. sour milk, 

1 pt. West India molasses, 

5 eggs beaten to a thick froth, 

2 teaspoonfuls soda, 

1 teaspoonful cinnamon, 
1 teaspoonful cloves, 
1 teaspoonful allspice, 

1 nutmeg, grated, 

3 lbs. flour, well sifted, 

2 lbs. currants, washed and dried, 
1 lb. raisins, seeded. 

Beat the sugar and butter to a light cream, then add 
in the order named above and stirring constantly, the 
milk, molasses, eggs, soda, spices and flour. Mix all 
thoroughly, stir in fruit previously dredged with flour 
uniformly through with your fingers and bake in a 
moderate oven. 



78 MODERN IDEAS IN BAKING 



CARAMEL CAKE. 

% lb. butter, 

1% lbs. sugar, 

2 lemon rinds, grated, 

% teaspoonful powdered mace, 

10 eggs, 

1 pt. milk, 

1 gill rosewater, 

1 lb. flour, 

6 ozs. corn starch, 

1 oz. yeast powder. 

Rub butter, sugar, lemon and mace to a thick, smooth 
cream. Add the eggs, three at a time, then the milk 
and rosewater, and knead till smooth. Sift yeast pow- 
der through the flour and corn starch. Mix all together, 
stir quickly till smooth. Pour into round cake pans, 
to the depth of half an inch and bake in moderate oven. 
Ice with caramel icing. 



CARAMEL CAKE FILLING. 

1 lb. dark sugar, 

7 ozs. (scant) chocolate (melted), 

1 cup milk, 

% lb. butter, 

3 teaspoonfuls vanilla. 

Mix thoroughly and cook as syrup until stiff enough 
to spread; spread on cake and set in the oven to dry. 



MODERN IDEAS IN BAKING 79 



CITRON CAKE. 

1 lb. butter, 

1 lb. sugar, 

12 eggs, 

1 nutmeg, grated, 

3 tablespoonfuls rosewater, 

1 lb. flour, 

1 lb. citron, sliced thin. 
Cream butter and sugar, beat in eggs, four at a time, 
next the nutmeg, then rosewater and the flour well 
mixed with citron. Knead till smooth and bake in 
cake pans lined with buttered paper, in a moderate oven 
three to four hours. 



D ANBURY CAKE. 

1 lb. sugar, 
% lb. flour, 

2 lbs. currants, 

% oz. allspice, powdered, 

% oz. cinnamon, powdered, 

4 ozs. candied orange peel, 

4 ozs. candied lemon peel, 

8 ozs. butter, 

Puff paste as required. 
Cream the butter and sugar, mix in the flour, with the 
spices and fruits, stirring all lightly and smoothly to- 
gether. Roll out a piece of puff paste into a sheet and 
cut it into oval shapes, about 4 inches long. Put a little 
of the cake dough upon it and fold up, like a puff. 
Dust the moulding board with flour, place them on it, 
flatten them with a rolling pin, sift powdered sugar on 
them and bake on sheets of iron in a hot oven. 



80 MODERN IDEAS IN BAKING 



CARAWAY CAKE. 

1% lbs. sugar, 

% lb. butter, 

2 lbs. flour, 

% gill caraway seed, 

1 grated lemon rind, 

Milk as required. 
Cream butter and sugar, add the flour, seeds and lemon 
and work with enough milk to make a dough that may 
be rolled. Roll into sheets half-inch thick, cut into 
square cakes of moderate size. Crimp the edges, or cut 
the cakes out with a wheel marker. Bake in quick 
oven. 



BRIDE CAKE. 

1 lb. butter, 

1 lb. sugar, 

8 eggs, 

% oz. powdered mace, 

% oz. powdered cinnamon, 

1 gill cream, 

1% lbs. flour, 

1% lbs. Zante currants, 

4 ozs. sultanas, 

4 ozs. shelled sweet almonds, blanched, 

3 ozs. citron, sliced thin, 

3 ozs. candied orange peel. 
Cream the butter and sugar, add eggs, spices, cream and 
stir the entire time. Lightly mix the flour and fruit 
and add one-third at a time. Bake in a round cake 
pan, in a slow oven, three to four hours. Ice with hard 
icing, almond, rose or vanilla. 



MODERN IDEAS IN BAKING 81 



CREAM CAKES. 

4 lbs. sugar, 
3 lbs. butter, 
16 eggs, 
2 pts. milk, 
2 ozs. ammonia, 
8 lbs. flour. 

Rub sugar and butter together, add eggs, milk and 
ammonia, then mix in flour. Roll out and cut with 3- 
inch round cake cutter. Place them on the bench and 
wash with egg- wash. Sieve pulverized sugar over the 
tops, bake on pans. Vanilla flavor. Slow oven. 



WASHINGTON PIE. 

5 lbs. fine crumbs, 
1 pt. molasses, 

1 lb. raisins, 
% lb. currants, 

2 ozs. soda, 

Handful of assorted spices. 

Add enough water to make a stiff dough. Line a pan 
with pie crust; fill with the above mixture; bake in 
slow oven. 



82 MODERN IDEAS IN BAKING 



RIBBON CAKE. 

Y^ lb. shelled almonds, 

% lb. sugar, 

20 yolks eggs, 

10 whites of eggs, 

4 ozs. flour, 

4 ozs. rye bread crumbs, 

1 tablespoonful cinnamon, 

1 teaspoonful cloves, 

1 oz. candied orange peel, 

1 oz. candied lemon peel, 

1 oz. candied citron peel. 

Sift the almonds, wash and dry them and pound, with 
a little white of egg, to a paste. Put the sugar and al- 
mond paste into a bowl, add as many of the yolks, one 
at a time, as suffice to make a smooth paste and beat 
till very light. The bread crumbs must be dried, 
pounded, sifted through a coarse sieve and then spread 
out thinly on a tin and toasted in the oven to a rich 
brown. Soak well in wine and squeeze dry. Beat the 
whites to a stiff froth ; to one-half of it stir in one-half 
of the flour and one-half of the crumbs, then add the 
other half of each and beat all well together. Work 
this into the almond paste, add gradually, the rest of 
the yolks, the spices and the fruits, and when well com- 
bined, pour into jelly cake tins to a depth of half an 
inch and bake in a moderate oven. 



MODERN IDEAS IN BAKING 83 



SHREWSBURY CAKE. 

% lb. powdered sugar, 

% lb. butter, 

5 eggs, whites and yolks beaten separately, 

1 lb. flour, 

1 tablespoonful rose water. 

Cream sugar and butter, add the yolks gradually, then 
the whites, the flour and rose water and work to a 
smooth batter. Drop in, by the spoonful, on buttered 
tins, dust with sugar and bake in a quick oven. 



VICTORIA LOAF CAKE. 

2% lbs. powdered sugar, 

1 lb. fresh butter, 

12 eggs, 

1% pts. sweet milk, 

2% lbs. flour, 

l 1 /^ ozs. yeast powder. 

Bake in 4%x8 1 /2 square pans and ice with vanilla 
icing. 



84 MODERN IDEAS IN BAKING 

ORANGE OR CHOCOLATE SLICES. (Hot oven.) 

1% lbs. powdered sugar, 

14 ozs. butter and lard compound, 

1 Pt. egg yolks, 

1 pt. milk, 
2y 2 lbs. flour, 

2 ozs. yeast powder, 
Vanilla flavor. 

Rub sugar and butter; when light rub in eggs; add 
milk and flour last. Sieve yeast powder with flour and 
scale in twelve nine-inch deep layer cake pans 9 ozs. 
each. After putting three layers together ice with 
orange or chocolate icing. Cut cake in three triangle 
pieces; ice each piece on cut side; put one cherry (crys- 
talized) on top; sell at 10 cents each. 



SULTANA CAKE. 

1% lbs. sugar, 

y 2 lb. butter, 

8 eggs (yolks and whites beaten separately), 

% teaspoonful cinnamon, 

% nutmeg (grated), 

% pt. cream, 

1% lbs. flour, 

% oz. yeast powder, 

1 lb. sultanas (washed, dried and dredged). 
Cream the butter and sugar, mix in the beaten yolks, 
then the spice and work till smooth. Lightly stir in 
the cream. Mix the flour and yeast powder, sift twice 
and work in by turns with the whites, a little of each 
at a time till you have a smooth dough. Add the sul- 
tanas and mix them uniformly through the mass. Bake 
in buttered pans in a moderate oven and while still 
warm coat with lemon icing. 



MODERN IDEAS IN BAKING 85 



FRENCH CAKE. 

1 lb. sugar, 
% lb. butter, 

12 eggs, whites and yolks beaten separately, 

2 gills cream, 
1% lbs. flour, 
1 gill milk, 

% nutmeg, grated, 

12 ozs. raisins, seeded, 

4 ozs. citron, chopped, 

4 ozs. shelled almonds, blanched and 
pounded. 
Rub sugar and butter to a rich white cream, beat in 
yolks, then the whites, and cream and whisk it well. 
Work in flour, milk and knead till smooth. Just before 
ready for oven mix in all the fruits and spice and bake 
in moderate oven. 



NUT CAKE. 

% lb. sugar, 

% lb. butter, 

3 eggs, 

% pt. milk, 

% lb. flour, mixed with % oz. yeast powder, 

% pt. kernels, hickory or walnuts. 
Beat the sugar, butter and eggs to a rich, frothy cream; 
stir in, by turns, the milk and the flour, then add the 
kernels ; mix them lightly through the dough with the 
fingers and bake in one loaf in a buttered pan in a mod- 
erate oven. If small cakes are desired roll the dough 
about a quarter inch thick, cut into small cakes and 
bake on buttered tins. The rolling may break some of 
the nuts, but the swelling of the cake, in baking, will 
cover them. 



86 MODERN IDEAS IN BAKING 

FRENCH LOAF CAKE. 

1 lb. sugar, 

% lb. butter, 

% pt. cream, 

1 lb. flour, well sifted, 

8 eggs, beaten very thick, 

1 lemon, juice and grated rind, 

1 teaspoonful saleratus water. 

Beat butter and sugar to a rich white cream, whisk in 
the cream and beat in one-fourth of the flour. Work 
steadily till well mixed. Add gradually one-half of 
each by turns, the beaten eggs and the rest of the flour, 
alternately with lemon juice and rind. Beat all well 
together, then put in the saleratus water. Stir gently 
for a few minutes, put into cake pans lined with white 
sized paper and bake in a moderate oven. 



CHOCOLATE CAKE. 

1 lb. sugar, 
% lb. butter, 

5 whites of eggs, whipped to a froth, 

2 yolks of eggs, beaten to a cream, 
1% lbs. flour, 

% oz. yeast powder, 

% pt. milk. 
Cream butter and sugar, stir in the whites, then yolks, 
and beat till smooth and light, and add milk. Mix 
flour with yeast powder and sift three times. Then 
knead all together to a smooth dough, pour into jelly- 
cake tins to the thickness of half inch and bake in a 
quick oven. Frost with chocolate icing. 



MODERN IDEAS IN BAKING 87 



MADISON CAKE. 

1 lb. butter, 
1% lbs. sugar, 
y<2, pt. cream, 

12 eggs, beaten till very thick, 

2 lbs. flour, 

2 nutmegs, grated, 
1 lb. raisins, seeded and dredged, 
1 lb. currants, washed, dried and dredged, 
% lb. citron, sliced and dredged. 
Beat the butter and sugar to a fine white sauce, and add 
the cream. Stir in the eggs, quite slowly, and then the 
flour, one-third at a time. Beat well until smooth, add 
spice and then stir the fruit lightly in, mixing it well 
through the mass without beating. Put into pans lined 
with buttered paper, smooth the top with a wet knife 
blade and bake in a moderate oven. Serve either plain 
or iced. 



DOVER OAKE. 

1 lb. sugar, 

% lb. butter, 

6 eggs, beaten to a froth, 

V2 pt. milk, 

Vi oz. soda, 

1 tablespoonful vinegar, 

1 tablespoonful rosewater, 

1 teaspoonful cinnamon, 

1 lb. flour. 
Cream butter and eggs, add in order named the eggs, 
milk, rosewater, and cinnamon. Mix yeast powder with 
flour, which is to be added last. Work lightly and 
quickly to a smooth dough, bake in a quick oven and 
coat with lemon icing. 



MODERN IDEAS IN BAKING 



SCOTCH WAFERS. 

1% lbs. flour, 

1 lb. butter, 

1 lb. sugar, 

3 eggs, well beaten, 

1 teaspoonful cinnamon, 

1 gill milk. 

Rub the flour and butter together, mix in the sugar, 
eggs and cinnamon, then the milk and work to a 
smooth dough. Let rest half an hour, then roll into a 
sheet a quarter of an inch thick, cut into small round 
cakes, or any other shape for which you have cutters 
and bake in a rather quick oven to a fawn color. 



GERMAN SPONGE CAKE. 

12 eggs (yolks and whites separated), 

6 ozs. sugar, 

6 ozs. flour, 

Grated rind of lemon. 

Beat the yolks and four ounces of the sugar in a china 
bowl till very stiff. Beat the whites and two ounces 
of sugar to a stiff froth. Add the lemon grating to the 
yolks, then one-third each of the whites and the flour 
and mix it in very lightly and then add slowly the rest 
of the whites and flour, stirring only just enough to 
mix it well. Pour into a pan lined with buttered paper 
and bake in a moderate oven. 



MODERN IDEAS IN BAKING 89 



WEDDING CAKE. 

1 lb. powdered sugar, 

14 ozs. butter, 

12 eggs, 

1 lb. flour (well sifted), 

1 gill cream, 

% gill brandy, 

1 tablespoonful cinnamon, 

2 teaspoonfuls mace, 

2 teaspoonfuls cloves, 

1 nutmeg (grated), 

3 lbs. raisins (seeded and halved), 

2 lbs. sultanas (picked, washed and dried), 
1 lb. currants (picked, washed and dried), 

1 lb. citron (cut into strips) 

Rub the sugar and butter to a smooth cream. If the 
weather is cold, warm them a little at first, if needed. 
Beat the eggs as light as possible, and work them 
into the butter and sugar alternately with the flour, 
stirring very hard. Mix well and sift all the spices, and 
add them gradually with the cream and brandy. 
Dredge all the fruits with sifted flour, mix them all 
through and stir the whole for ten or fifteen minutes, 
as hard as possible, reserving one-fourth of the citron 
for strewing on the top. If cake is intended for long 
keeping then brandy is required, and finish with choco- 
late or vanilla icing. Do not turn it out until cold, rub 
it with flour, wipe with a cloth and ice with white of egg 
icing, adding chocolate or vanilla icing. 



90 MODERN IDEAS IN BAKING 



MOUNTAIN CAKE. 

1 lb. sugar, 

y 2 lb. butter, 

6 eggs, whites and yolks beaten separately, 

% pt. milk, 

1 lb. flour mixed with % oz. yeast powder. 

Cream the butter and sugar, add the beaten yolks, then 
the milk, flour and last the beaten whites. Each must 
be worked in slowly, and a lively stirring kept up till 
it is light and smooth. Bake in a moderate oven and 
when cool, ice with two whites of eggs, beaten to a froth, 
and well whipped together with one pound of powdered 
sugar and half pint stiff currant jelly. 



WHITE MOUNTAIN CAKE. 

1 lb. 6 ozs. sugar, 
12 ozs. butter, 
16 whites of eggs, 
1 lb. 6 oz. flour, 
% pint sweet milk, 
% oz. yeast powder. 

Add milk after flour is worked in. Vanilla flavor. 



MODERN IDEAS IN BAKING 91 



MOLASSES CUP CAKES. 

% lb. powdered sugar, 

% lb. lard or butter, 

2 pts. molasses, 

2 pts. water or milk, 

1% ozs. soda, 

4 eggs. 

Mix same as Wine Cakes, but add eggs last. Drop out 
in cups and bake in moderate oven. 



MOLASSES SQUARES. 

5 lbs. cake crumbs, 

3 lbs. sugar, 
1 lb. lard, 

\y<z pts. molasses, 

6 pts. water or milk, 
1 pt. eggs, 

6 lbs. flour, 

4 ozs. soda. 

Mix all together and add 2 lbs. currants, or seedless rais- 
ins. Line a large bread pan 18 in. by 25 in. with pie 
crust, and fill with above mixture. Bake in slow oven. 



92 MODERN IDEAS IN BAKING 



SPICE DROPS. 

1 lb. dark sugar, 

1 lb. lard, 
14 eggs, 

2 pts. molasses, 
2 pts. milk, 

4 ozs. soda, 

8 lbs. flour, 

1 oz. cinnamon, 

1 oz. allspice, 
V2 oz. ginger, 

2 tablespoonfuls of vanilla extract. 

Mix all together, dissolving the soda in a little milk; 
drop out on dusted pans; bake in hot oven. (Double 
pans.) 



SPICED GINGER NUTS. 

3 lbs. flour, 
1 lb. butter, 

1 lb. brown sugar, crushed fine, 
Rinds of two lemons, grated, 

2 ozs. ginger, fresh ground, 

1 oz. cinnamon, fresh ground, 

1 oz. allspice, fresh ground, 

1 qt. West India molasses, 

1 dessertspoonful saleratus. 
Rub the flour and butter well together, then add the 
sugar and the spices and mix thoroughly. Add the 
molasses and saleratus and stir all well together with 
a knife. When the dough is smooth, cut it into round 
cakes, or make into small balls, and bake in a warm 
oven. 



MODERN IDEAS IN BAKING 93 



COLUMBIA CAKE. 

1 lb. sugar, 

% lb. butter, 

4 eggs beaten to a cream, 

1% lbs. flour, 

% pt. cream, 

% lb. currants, 

% nutmeg, grated, 

1 saltspoonful cinnamon, 

1 tablespoonful saleratus water. 
Cream butter and sugar, add eggs, then the flour, and 
work till quite smooth. Next stir in cream, fruit and 
spices and beat briskly for 20 minutes; then stir in 
saleratus and bake in pans lined with buttered paper in 
a moderate oven. 



VELVET CAKE. 

1 lb. sugar, 

% lb. butter, 

6 eggs (yolks and whites separated), 

1 gill double cream, 

1 teaspoonful rose water, 

% teaspoonful orange flower water, 

% oz. shld. bitter almonds (blanched and 
pounded fine), 

1 lb. flour, mixed with 

1 oz. of yeast powder. 
Cream the butter and sugar, beat in the yolks pre- 
viously whipped very thick, then the cream, the flavor- 
ing and almond paste and beat lightly till smooth. Add 
gradually the flour, stirring well, and the whites 
whisked to a snow. Pour into square, shallow pans 
lined with buttered paper and bake in a moderate oven. 



MODERN IDEAS IN BAKING 



ROYAL CAKE. 

1% lbs. sugar, 

1 lb. butter, 

4 eggs, beaten to a froth, 

1% pts. milk, mixed with 

% teaspoonful soda, 

1 gill double cream, 
3 lbs. flour, 

2 tablespoonfuls rose water, 
1 teaspoonful cinnamon, 

1 teaspoonful allspice, 

1 teaspoonful cloves, 

% lb. raisins, seeded, 

% lb. currants, picked and washed, 

% lb. citron, sliced. 
Cream the butter and sugar and add in the following 
order, stirring briskly all the time: The eggs, milk, 
cream and the flour, a little at a time; rose water, 
spices and lastly the fruit, lightly dredged with flour. 
Bake in thick loaves in a moderate oven. 



PLUM CAKE. 

1 lb. butter, 

1 lb. sugar, 

10 eggs, well beaten, 

1 lb. flour, 

% gill cream, 

1 tablespoonful rose water, 

1 nutmeg, grated, 

1 teaspoonful cinnamon, 

1% lbs. raisins, seeded and chopped. 
Cream the butter and sugar, add the eggs, one-third at 
a time, beating well, stir in the flour slowly, then the 
cream, rose water and spice. Beat all well together and 
mix in the fruit. Pour into pans lined with buttered 
paper and bake in a moderate oven. 



MODERN IDEAS IN BAKING 95 



SPICE CAKE. 

y 2 lb. butter, 

% lb. sugar, 

1 gill molasses, 

1 teaspoonful ginger, 

1 teaspoonful cinnamon, 

1 teaspoonful caraway seed, 

1 teaspoonful coriander seed, 

1 nutmeg (grated), 

1 tablespoonful saleratus water, 

Flour as required. 
Melt the butter, stir in the sugar and molasses, then the 
spices and saleratus and mix thoroughly. Work in flour 
till stiff enough to roll out thin, cut into small round 
cakes and bake in a slow oven. 



GOLDEN SPICE CAKE. 
1 lb. butter, 
1 lb. granulated sugar, 
8 eggs, 

1 lb. flour, 
Milk as required, 

2 tablespoonfuls ginger, 

2 teaspoonfuls cinnamon, 

% nutmeg (grated), 

2 teaspoonfuls caraway seed, 

1 teaspoonful fennel seed. 
Cream the butter and sugar, beat the whites and yolks 
separately, then mix them and beat well together. Into 
the butter and sugar stir the spices and then the eggs 
alternately with the flour, first mixed with the seeds. 
Work it to the consistency of a pound cake dough, 
thinning it with milk if required. Pour into buttered 
pans to the depth of an inch and sprinkle with sugar, 
then bake in a moderate oven. 



48 Highest Awards in Europe and America 



Walter Baker & Co.'s 

CHOCOLATE 



PUT UP IN IO=POUND CAKES FOR 
BAKERS' AND CONFECTIONERS' USE 




DT is the pure product 
of high-grade cacao 
beans. Unequaled 
for smoothness, delicacy, 
and flavor. Bakers will 
find it the most econom- 
ical and satisfactory to 
use, as it is always uni- 
form in quality, and can 
be depended upon to 
yield the best results. 



Registered U. S. Pat. OOce 

WALTER BAKER & CO. Ltd. 



DORCHESTER MASS. 



ESTABLISHED 1780 



ESTABLISHED 1780 



Pie and Pastry 



MODERN IDEAS IN BAKING 99 



PIE CRUST. 



5 lbs. flour, 

2% lbs. lard, 

2 ozs. salt, 

1 qt. ice water, 

1 oz. yeast powder, 

Moisten with water or milk. 



LEMON PIE. 

% lb. sugar, 

1 pt. water, 

2 egg yolks, 

1 oz. corn starch. 

Add the grated peel and juice of 1 lemon. Set the ves- 
sel containing the mixture in a pan of boiling water 
and stir until it thickens. 



LEMON PIE No. 2. 

1 lb. sugar, 

1 pt. water, 

2 egg yolks, 
2 ozs. butter, 

1 oz. cornstarch, 

Juice and grated rind of 2 lemons. 

Grate the peel from the lemon and squeeze the juice 
out; adding this to sugar, water, eggs, butter and corn- 
starch. Set the vessel containing this mixture into boil- 
ing water, and stir till it thickens. 



LO! 



100 MODERN IDEAS IN BAKING 



LEMON CUSTARD PIE. 

y± lb. sugar, 

1 pt. hot water, 

2 egg yolks, 

1 oz. corn starch. 

Add the grated peel and juice of one lemon. Mix and 
boil. 



CUSTARD PIE. 



4 

i/i lb. sugar, 

2 ozs. corn starch, 

1 qt. milk, 

1 pinch salt. 

Beat eggs and sugar well together, stir in corn starch 
and milk. Nutmeg flavor. 



COCOANUT PIE. 

Use the same ingredients as custard pie, and prepare 
the mixture in the same way, adding % lb. grated 
cocoanut. 



MODERN IDEAS IN BAKING 101 



PUMPKIN PIE. 

3 lbs. sugar, 

22 eggs, 

% gal. pumpkin (solid fruit), 

6 qts. milk, 

% lb. bread crumbs (fine), 

2 lbs. flour, 

2 ozs. cinnamon, 
1% ozs. ginger, 

3 oz. salt. 

Beat whites of eggs separately. Stir balance together, 
then mix. 



PUMPKIN PIE No. 0. 

1% lbs. dark sugar, 
1 pt. eggs, 
1 qt. pumpkin, 
iy 2 lbs. flour, 
3 qts. sweet milk, 
1 oz. cinnamon, 
y 2 oz. ginger, 
1% ozs. salt. 

Beat sugar, eggs, pumpkin with spices and salt in milk 
thoroughly ; then add flour, and stir well before putting 
in pie crust. 



102 MODERN IDEAS IN BAKING 



ALMOND MACAROONS No. 1. 

9 ozs. standard powdered sugar, 
9 ozs. standard granulated sugar, 
1% ozs. strong flour. 

Put in a bowl. Then add 3 egg whites, cut into thin 
slices 1 lb. almond paste and add it to the above mix- 
ture. Rub until smooth and then add 4 or 5 more egg 
whites and work smooth. Use bag and tube and drop 
on paper. Use a wet cloth to press the tops of the 
macaroons down. Bake in oven about 300 degrees, 
have door and damper open until macaroons spread 
and crack, then close the door and damper. Macaroons 
should bake about 15 minutes. 



ALMOND MACAROONS No. 2. 

1 lb. almond paste, 
% lb. granulated sugar, 
% lb. powdered sugar, 
Whites of 8 eggs. 

Rub paste and egg whites together thoroughly, and 
add sugar by rubbing hard. 



MODERN IDEAS IN BAKING 103 



ALMOND MACAROONS No. 3. 

% lb. almond paste, 

V2 lb. 2 ozs. coarse powdered sugar, 

3 egg whites. 

Kub the paste and eggs thoroughly together; add the 
sugar and rub in well. Use bag and tube and drop out 
on paper. 



FANCY MACAROONS. 

Put 3 A lb. standard powdered sugar in a bowl, to- 
gether with 3 egg whites; cut into thin slices 1 pound 
almond paste and add to the above mixture. Rub until 
smooth and then add about 2 egg whites. The mix- 
ture should be kept stiff. Use bag and star tube and 
lay out on paper. Decorate with fruits and nuts. Put 
them in a closet for 24 hours. Bake in hot oven to a 
light brown. While they are warm wash them with a 
solution of gum arabic and water. 



104 MODERN IDEAS IN BAKING 



COCOANUT MACAROONS. 

1 lb. cocoanut (fine shred), 
% lb. granulated sugar, 
% lb. powdered sugar, 
Whites of 8 eggs. 

Rub cocoanut, egg whites and sugar together thor- 
oughly. Bake in temperate oven. 



COCOANUT MACAROONS No. 2. 

1% pts. whites of eggs, beat to a froth, 
2 lbs. macaroon cocoanut, 
2 lbs. powdered sugar, 
10 ozs. flour. 

Lay out on paper with bag and tube, same as Almond 
Macaroons. Bake in moderate oven. 



MODERN IDEAS IN BAKING 105 



COCOANUT MACAROONS No. 8. 

20 egg whites, 

1% lbs. macaroon or shred cocoanut, 

2 lbs. 12 ozs. granulated sugar, 

4 ozs. flour, 

Lemon flavor. 

Beat white to stiff froth and add ingredients, having 
mixed them well together before you beat the egg 
whites. Drop on paper, bake in moderate oven. 



FRITTERS. 

1 lb. granulated sugar, 

1% qts. milk, 

10 eggs, 

% oz. soda, 

% oz. salt, 

iy 2 lbs. flour. 

Boil milk, then stir in flour. Mix eggs, sugar and salt 
and add to milk and flour. Drop on paper. 



106 MODERN IDEAS IN BAKING 

CREAM PUFFS No. 1. 

1 pt. water, 

7 ozs. lard, 

9 ozs. flour, 

12 eggs, 

Pinch powdered ammonia. 
Boil water and lard together till the mixture foams up 
good, then quickly stir in flour; rub in eggs while 
warm ; add ammonia last. Bake in solid oven 20 min- 
utes. This makes 50 shells of medium size. 

CREAM FOR PUFFS. 

4 qts. sweet milk, 1% lbs. sugar, 

12 eggs, 1 oz. salt. 

8 ozs. corn starch, 

Beat thoroughly together with egg-whip, then cook 

until it stiffens. Vanilla flavor. 



CREAM PUFFS No. 2. (Bake 20 minutes in hot oven.) 

1 pt. water, 

8 ozs. lard, 

12 ozs. flour, 

12 eggs, 

% oz. yeast powder, 

Pinch salt. 
Add enough milk to proper stiffness. Boil water and 
lard together until it foams. Add flour, and rub eggs 
with same while still warm, and add a little yeast 
powder. 

CREAM FOR ABOVE. 

1 qt. milk, 2 ozs. corn starch. 

3 eggs, 6 ozs. sugar. 

Beat eggs and sugar together. Add milk, starch and 
a little salt. Cook until stiff, and flavor with vanilla 
when cool. 



MODERN IDEAS IN BAKING 107 



WHITE KISSES. 

2% lbs. sugar, 
1 pt. egg whites. 

Beat whites of eggs up nearly stiff ; beat in three hand- 
fuls of sugar, one handful at a time, when beaten stiff 
stir in the balance of the sugar and flavor with vanilla. 
Lay them out with star tube on well greased and dusted 
pans; bake in cool oven. When baked and cool jar 
the pans and they will come off readily. 



STRAWBERRY KISSES. 

Same as for White Kisses, leaving out the vanilla 
flavor and putting in strawberry instead. 



COCOANUT KISSES. 

Kun a meringue mixture through patent jumble 
apparatus. Strew shredded cocoanut on top. Bake in 
cool oven. 



108 MODERN IDEAS IN BAKING 



CREAM FOR CHARLOTTE RUSSE. 

2 ozs. gelatine, 

1 pt. sweet milk, 
8 ozs. sugar, 

6 yolks of eggs, 

2 tablespoonfuls of vanilla extract, 
2 qts. sweet cream, whipped stiff. 

Soak the gelatine in the milk; boil the milk slowly 
down one-half ; beat up the yolks and stir in ; add sugar 
and stir thoroughly. Strain. When lukewarm beat in 
the whipped cream. , Fill in charlotte russe cups lined 
with cake. 



MERINGUE FOR CHARLOTTE RUSSE. 

Eight egg whites beaten stiff with 1 lb. granulated 
sugar. Use bag and star tube and cover each mold 
with the meringue. Place one glazed cherry in the 
center of each. 



MODERN IDEAS IN BAKING 109 



PUFF-PASTE. 

2 lbs. strong flour, 

2 lbs. solid butter, 

2 eggs, 

1 pt. water, 

Pinch of cream of tartar. 

Mix cream of tartar with the flour and make a dough 
with the water, then add eggs; roll the dough out and 
fold in the butter into the dough, then roll out again ; 
wash that dough with water, lap the dough and roll; 
fold over again and roll. Put this on pan and set in 
cold place for one hour. After well chilled give another 
turn same as before. Let stand in cold place another 
hour, and turn as before. Then set away, keeping it 
chilled for a short while, when it can be worked up. 



PUFF-PASTE No. 2, for Oyster Patties, Tarts, Cream 
Rolls, Etc. 

Take equal quantity of stiff dough (ice water and 
flour) and tough creamery butter. Roll out and fold 
together. Let it stand an hour in a cold place, and then 
repeat the rolling and folding; let it stand another 
hour in a cold place, and repeat the operation a third 
time. Wash with egg when ready to cut. 



110 MODERN IDEAS IN BAKING 



PUFF-PASTE No. 3, for Oyster Patties, Tarts, Cream 
Rolls, Etc. 

Make stiff dough from 1 lb. flour, 2 ozs. butter and 
ice- water, set in cold place for one-half hour, wash 14 
ozs. butter in ice water. Roll out the dough and fold 
in the butter; roll out the whole thing % in. thick, 
fold together so it is four-fold; repeat rolling and fold- 
ing four times, let rest one-half hour between rolling. 



PUFF-PASTE TARTS. 

Roll out puff -paste to % inch in thickness ; cut into 
pieces square, wash the tops with egg and fold the cor- 
ners to the center. Bake in solid oven. Place a small 
portion of jelly or fruit butter in center. 



OYSTER PATTIES. 

Make a puff -paste and roll out level on bench; cut 
out with round cutter; cut with 1-inch opening rings 
to fit the tops; wash bottom piece with egg and place 
ring on top. Bake in solid oven. 



MODERN IDEAS IN BAKING 111 



CREAM ROLLS. 

Wind a thin strip of puff-paste around large tin 
tubes, about the same as for cream rolls. Wash with 
egg and roll in granulated sugar. Bake in hot oven. 
Fill with whipped cream. 



APPLE FRITTERS. 

Peel carefully and slice your apples, soak them in a 
mixture of powdered sugar, lemon juice and brandy. 
Then dip them in the following batter, fry them in hot 
lard and dust with sugar. 

BATTER. 

One pound flour, 2 eggs, % pint salad oil, little salt 
and milk enough to make thick batter; almost any 
kind of fruit can be used in place of apples. 



112 MODERN IDEAS IN BAKING 



CHEESE STICKS. 

iy 2 lbs. flour, 
1 oz. yeast powder, 
1 oz. salt, 
5 egg yolks. 

Make a dough of the above by adding water, making 
same stiffness as pie dough. Use 15 ozs. butter and 6 
ozs. cheese to work same as pastry. Bake in hot oven. 



CHOCOLATE BAISEES. 

2 lbs. granulated sugar, 
% lb. powdered chocolate, 
6 egg whites. 

Boil together. Lay out like finger shape on dusted 
pans. Let dry three hours. Bake in cool oven. 



MODERN IDEAS IN BAKING 113 



ALMOND WAFERS. 

1 lb. granulated sugar, 
1 lb. almond paste, 
9 egg whites, 
1 oz. flour. 

Spread thin on wafer paper. Bake in cool oven. 



BERLIN CAKE. 

1 lb. sugar, 

1 lb. flour, 

% lb. almond paste, 

% lb. citron, 

y 2 pt. yolks, 

% pt. whites. 

Eub sugar, yolks and almond paste together, then beat 
the whites to a stiff snow and mix the whole very light. 
Lay out with bag and star tube in crescent shape. Bake 
in medium oven and ice with orange icing. 



114 MODERN IDEAS IN BAKING 



ALMOND TARTS. 

\y% lbs. granulated sugar, 
1 lb. almond paste, 
8 egg whites. 

Rub well together and use as filling in patty shells made 
of sweet pastry dough, with a little jam in center. Put 
a thin layer of dough over top. Bake in moderate oven. 



CONGRESS TARTS. 

1 lb. granulated sugar, 

10 eggs, 

14 ozs. flour, 

% lb. chopped almonds. 

Beat a sponge of sugar and eggs, adding flour and al- 
monds. Fill this batter in patty pans lined with sweet 
pastry dough. Bake in medium oven. Ice with 
vanilla icing while hot. 



MODERN IDEAS IN BAKING 115 



ALMOND ICEBERGS. 

Brown % lb. blanched and shredded almonds in 
oven. When cold add to a stiff meringue mixture. Lay- 
out in large high drops, rather rough. Dust with icing 
sugar. % Bake in cool oven. 



BUTTERCUPS. 

% lb- granulated sugar, 

% lb. almond paste, 

2 ozs. flour, 

Egg yolks enough to make medium dough. 

Put this mixture between two sheets of puff paste. 
Wash with eggs and strew granulated sugar on top. 
Bake in moderate oven. 



116 MODERN IDEAS IN BAKING 



MACAROON SLICES. 

1% lbs. granulated sugar, 
6 egg whites, 

1 lb. almond paste, 

2 ozs. flour. 

Rub well together and spread on a thin sheet of sweet 
pastry dough about % inch thick. Bake in moderate 
oven. Cut in penny oblongs when cool. 



PEANUT CRISP. 

1% lbs. almond paste, - 

3 lbs. granulated sugar, 

2 lbs. blanched peanuts (slightly roasted), 

12 egg whites. 

Work same as Almond Macaroons. Drop on paper on 
pans with spoon or hand the size of walnuts. Put pea- 
nuts in whole. 



MODERN IDEAS IN BAKING 117 



SNOW BALLS. 

1 lb. icing sugar, 
1 qt. egg whites, 
2 /2 oz. cream tartar. 

Beat egg whites to stiff froth, adding sugar and cream 
tartar. Squeeze through bag and tube on paper. Bake 
in cool oven. Ice bottom and put two together to form 
a ball. 



SWEET PASTRY DOUGH. 

% lb. granulated sugar, 

1 lb. butter, 

2 eggs, 

% pt. water, 
2 lbs. flour, 
1-6 oz. ammonia. 

Mix all ingredients at one time. This dough is used for 
lining patty pans; also for bottoms of meringue and 
macaroon slices and tarts. 



Bread, Rolls, Etc. 



MODERN IDEAS IN BAKING 121 



COMPRESSED YEAST SPONGE. 

The milk or water should be used at 85° Fahrenheit. 
The shop and the flour should also be kept at the same 
temperature. The sponge is set in one end of the 
trough; the yeast dissolved in part of the liquid, and 
enough spring wheat flour is mixed into all the liquid 
to make a smooth, medium sponge. The sides and 
bottom of the trough must be kept scraped, so there 
will be no flour underneath the sponge to form lumps ; 
then dust a little flour on top and close the trough. A 
sponge made of weak flour is ready for use as soon as 
it commences to fall. Sponges made of strong flour 
can drop % inch, but no more, as they will lose their 
strength if they do. The quality of the goods depends, 
in a great measure, on the character of the sponge used. 



SPONGE. 

One-fourth pound compressed yeast, 1 gallon milk 
or water, or half of each ; strong flour enough to make 
a medium sponge. If large sponges are made less 
yeast can be used. 



122 MODERN IDEAS IN BAKING 



BOSTON BROWN BREAD. 

V2 lb. graham flour, 

% lb. rye flour, 

% lb. wheat flour, 

% lb. corn meal, 

1 pt. molasses, 

1 oz. salt, 

1 oz. yeast powder. 

Mix with water or milk enough to make soft dough. 
Bake 4 hours in cool oven. 



GRAHAM BREAD. 

2 buckets lukewarm water, 

6 pts. molasses, 

7 ozs. compressed yeast. 

Make medium dough, adding graham flour. Let dough 
stand until raised light, then work over, letting it stand 
again. 



MODERN IDEAS IN BAKING 123 



VIENNA BREAD No. i, 

Set 1 bucket sponge with water, using 3 ozs. com- 
pressed yeast. When the sponge just commences to 
turn add 2% gallons of sweet milk, % lb. salt, % 
lb. sugar and % lb. lard. Let this dough come up good, 
then cut it over. When it comes the second time, scale 
it off and round it up. Then mold into loaves and 
place in cloths. Bake when ready. Turn on steam in 
oven or make steam by setting a pan of water near 
furnace. Close oven door. 



VIENNA BREAD No. 2. 

Set a slack sponge with 5 qts. of lukewarm sweet 
milk and 5 ozs. compressed yeast. When the sponge 
commences to turn, add 5 qts. sweet milk, 8 ozs. salt, 
1 lb. sugar, 1 lb. lard. Mix medium dough and scale 
it off immediately; round up on bench, let it stand 
until it gets a start, then mold up in long loaves. Place 
the loaves in cloths until proofed, then bake on oven 
bottom. 



124 MODERN IDEAS IN BAKING 



MALT BREAD. 

This kind of bread is made under many different 
names: Mother's Bread, Malt Pepto, Malt Cream, 
Mother's Best, etc. 

7 gals, water (90 degrees), 

2V 2 lbs. corn flour (dry), 

1 lb. malt extract, 

iy 2 lbs. salt, 

1 lb. lard, 

10 ozs. compressed yeast, 

80 lbs. flour. 

Observe the following rules: Do not add yeast until 
half the dough is mixed in ; add lard when dough is at 
least half mixed. Work dough thoroughly and dry. 
When well mixed let the dough mixer run ten minutes 
longer. Now put dough into the trough to raise. Allow 
the dough comparatively little space at first in the 
trough, pushing the board back gradually. In about 
3 hours it is generally ready to work over. But it wants 
to be good and ripe; say, if you press on it with your 
fingers it must break around that place. In % hour 
more it is ready to mould up into loaves. Give only 
light proof in the tins and bake in medium heat with 
steam in oven. A very good mixture for this kind of 
bread is obtained from 3 parts Minnesota hard spring 
patent, 1 part Kansas patent and 1 part winter wheat 
patent. 



MODERN IDEAS IN BAKING 125 



GENERAL RULES FOR USING MALT EXTRACT. 

As a rule, malt extract is not added to the sponge, 
because when added to the sponge it works too soon 
and the dough will always act as if young, even when 
it is almost sour ; that means it will draw large blisters 
and relax ; it does not stand up and the loaves will flat- 
ten when moulded up. 

When changing brands of flour it may be necessary 
to change the usual quantity of malt extract. If very 
hard flour is used, proportionately more extract may be 
taken. 

Don't use malt extract by guess, always have it care- 
fully and exactly weighed or measured. 

Have it always thoroughly dissolved, or else the 
bread may be streaky. 

Weak yeast may be improved by setting a "ferment" 
with the malt extract. For this purpose dissolve the 
extract in about ten times its weight of water (about 
95 to 100 degrees) and add the yeast. 

Fermentation will soon start, and in about an hour 
this ferment may be added with the rest of the water 
to make the dough or set the sponge. By this process, 
however, the amount of sweetness otherwise caused by 
the same quantity of malt extract in the dough, will 
be less, and perhaps a little sugar may have to be ad- 
ded to certain doughs. 



126 MODERN IDEAS IN BAKING 



SALT RISING BREAD. 

Solution called "emptyings," 
2 tablespoonfuls of corn meal (not bolted), 
x /2 teaspoonful granulated sugar, 
% teaspoonful gro. black pepper, 
. % teaspoonful Jamaica ginger, 
% teaspoonful B. C. soda, 
x /2 pt. sweet milk (scalded). 

Mix or stir thoroughly in a vessel. Set this vessel of 
emptyings into a vessel of warm water or steam, keep- 
ing same temperature for about 14 hours, or whenever 
it is light body and very sour. Make a stiff sponge of 
4 qts. warm water and winter wheat flour, adding 
emptyings. Leave stand until sponge is ripe. Make 
stiff dough by adding 3 qts. water and handful of salt, 
using winter wheat flour. Scale 1 lb. 2 oz., and grease 
around sides. Let prove one hour. Bake in slow oven. 
This bread does not get as brown on top as other bread. 



MODERN IDEAS IN BAKING 127 



SALT RISING BREAD No. 2. 

Set an yeast with equal parts of ginger, sugar, salt and 
soda, about 1 teaspoonful altogether, in a quart bowl. 
Pour 1 pt. boiling water in the bowl and stir well, add- 
ing enough middlings to make a stiff batter. Keep 
this in a warm place about 7 hours, when it will be 
light. Set sponge with this, using about 2-^ qts. of 
lukewarm water, and keep in a warm place to rise 
again. When this sponge is light, add 2% qts. more 
of lukewarm water and 4 ozs. salt. Then mix and 
scale off and put into pans. When light, bake. Always 
keep this bread in a warm place. If it gets chilled it 
will fall. Use all winter wheat flour. 



HOME MADE BREAD. 

Straight dough (for single loaves in tins). Make a 
medium dough with 2 bucketfuls lukewarm water, 6 
ozs. compressed yeast, 1 lb. salt, 2 lbs. granulated sugar, 
and 1% lbs. lard. When dough comes up and com- 
mences to turn work it over. Let it come well up again 
and scale it off into tins. Give it little proof, then 
bake. Use about 1-3 spring wheat flour, and 2-3 
winter wheat flour. 



128 MODERN IDEAS IN BAKING 



CREAM BREAD. Also for Queen Loaf, King Loaf 
and Crimp Crust Bread. 

For a batch of 3 pails at 16 qts. take: 

1 qt. malt extract or 4 lbs. granulated sugar, 

7 lbs. corn flour (dry), 

2% lbs. salt, 

4y 2 lbs. lard, 

1 lb. compressed yeast, 

150 lbs. all spring patent flour. 

The temperature of this dough should always be at 
least 85 to 90 degrees, even in summer. Let dough 
come up nearly to drop, then knock it down and let it 
come again. Mould up in crimped pans at once and 
don't give full proof. 



QUAKER BREAD. 

Two buckets of lukewarm water, 1% ozs. compressed 
yeast, % lb. salt, % lb. sugar, % lb. lard, and 1 lb. 
malt extract. Make slack dough with clear spring 
wheat flour. Let dough stand 3% hours; then cut over,, 
let stand again 1 hour; cut over again and let stand 
% hour; then punch it down, scale it off and mold it 
into pans, 2 loaves in a pan. Give it little proof and 
bake in solid oven. The above makes 100 1 lb. loaves. 



MODERN IDEAS IN BAKING 129 



STRAIGHT DOUGH BREAD. 

Scald about 2 lbs. of white corn flour. Make medium 
dough, with 6 ozs. yeast, 1 lb. salt, 2 lbs. sugar, % lb. 
lard, 2 buckets water. When this dough comes up, cut 
it over ; let it come up again and work it over a second 
time. Then when light, scale it off, round up on 
bench, then mold round and place on pans. Give lit- 
tle proof, dust tops with flour and bake in hot oven. 



SPONGE BREAD. 

Take 5 buckets lukewarm water, and 24 ozs. com- 
pressed yeast; set sponge and work it clear. When it 
has come up and dropped a little it is ready. Then add 
3 buckets of water, medium temperature, 1% lbs. salt, 
1% lbs. sugar, 2 lbs. lard. Make medium dough. 
When it comes up, cut it over and let stand about 
three-quarters of an hour. Keep dough on young 
side. This makes 400 loaves of bread. 



130 MODERN IDEAS IN BAKING 



VIENNA ROLLS. 

Take Vienna bread dough, break into 2-oz. pieces, 
roll them round and place them in cloth-covered boxes. 
When half proofed stamp them with a Vienna roll 
stamp and turn them over. When tnree-quarters 
proofed turn them over again. Wash them with water 
and bake in steam oven the same as Vienna bread. 



SPLIT ROLLS. 

2 pts. sweet milk, 
6 ozs. yeast, 
2 ozs. salt, 
12 ozs. sugar, 
10 ozs. lard. 

Add flour to make medium dough. Let rise same as 
ordinary dough, when ready work it up. 



MODERN IDEAS IN BAKING 131 



CINNAMON CAKE. 

Make a soft smooth dough out of 6 lbs. milk sponge, 
1 lb. butter, % lb. sugar, 4 eggs, flavors ; let raise twice 
and scale and mould in suitable pieces; let them lay 
for a few minutes and roll out flat, about half an inch 
thick; place them on baking pans; wash over with 
melted butter; let raise; then strew a mixture of pow- 
dered sugar and cinnamon on top and bake in medium 
oven. To make the cake rich you can place small 
pieces of good butter, three or four inches apart, and 
chopped almonds on top before baking. 



APPLE, PEACH AND PLUM CAKE. 

The dough is rolled a little thinner than for cinna- 
mon cake, and even slices of fruits are laid all over 
the cake in symmetrical rows. Sugar and currants are 
strewn on top. Let raise and bake in hot oven. Cream 
may be used in place of the sugar and currants. 



132 MODERN IDEAS IN BAKING 



BERRY CAKE. 

Proceed the same as for apple cake. The berries 
must be picked and spread over the cake. Cream 
composed of the following ingredients is then placed 
and leveled on top of the berries : Scald % lb. of farina 
in 2 quarts of boiling milk ; then add 1 lb. of sugar, 5 
yolks of eggs, a little yolkaline and flavor. Let raise 
and bake to a light brown. 



CHEESE CAKE. 

Three-quarter pound sugar, 6 ozs. butter, 8 eggs, % 
lb. flour, 4 lbs. pot cheese ; cream the butter and sugar 
and gradually work in the yolks; beat the whites to 
a stiff snow ; thin the cheese with a little milk and mix 
the whole together lightly; then cover a pan with a 
thin sheet of cinnamon cake dough and spread the 
mixture on top; wash over with egg; strew a few cur- 
rants on top and bake hot. 



MODERN IDEAS IN BAKING 133 



BATH BUNS. 

Work 1 lb. of coarse sugar into 5 lbs. of cinnamon 
cake dough; break out in 2-oz. pieces and place them 
on pans ; do not mould them ; wash over with egg ; let 
prove and bake in hot oven. 



COFFEE WREATHS. 

Koll out some cinnamon cake dough into long thin 
strips; braid three together and form into a round 
wreath ; set to raise ; wash with egg ; strew coarse sugar 
and chopped almonds on top and bake hot. They 
may also be iced with vanilla icing after baking. 



134 MODERN IDEAS IN BAKING 



ZWIEBACK. 

Roll out cinnamon cake dough like small fingers. 
Set close together; do not let them rise too much; bake 
light. Let stand one day; then cut each biscuit in two 
with a sharp knife. Roast well, brown on both sides 
and dip in cinnamon or vanilla sugar. 



LONG CURRANT BUNS. 

Use cinnamon cake dough, roll out in square pieces 
% inch thick and 10 inches wide; sprinkle with cin- 
namon sugar and currants; double over from both 
sides ; set the cut side up after you cut the whole strips 
in small fingers with the scraper; set them close to- 
gether; allow it to rise; bake in good heat and frost 
thick with vanilla icing. 



MODERN IDEAS IN BAKING 136 



SGHNECKEN. 

Koll out same as dough for currant buns; sprinkle 
with currants, cinnamon sugar and some chopped al- 
monds; wash edges with little egg; make into a roll; 
cut into narrow pieces ; set cut side up on greased tins ; 
allow it to rise well; then bake hot and ice. 



HOT CROSS BUNS. 

Same dough as above; cut in small pieces; round 
up like biscuit, but when half risen press each one down 
with a cross cutter, thus + ; wash over with butter and 
dip in coarse or fine sugar; set to rise and bake hot, 
or wash with egg, and, when baked, ice them. 



136 MODERN IDEAS IN BAKING 



TURK'S HEADS. 

Weigh off cinnamon cake dough in pieces, about 12 
to 14 ozs. ; mix in raisins and set to rise in buttered 
Turk's head tins. You may sprinkle the moulds in the 
bottom wth sliced blanched almonds; more butter, 
sugar, citron and eggs may be added if not found rich 
enough. 



STOLLEN OR COFFEE CAKE. 

Work up a suitable quantity of currants, raisins and 
citron with cinnamon cake dough; the dough is stiff- 
ened up a little; let raise once and scale and mould 
in the shape of Vienna bread; then roll down the 
center, lengthwise, with large rolling pin; grease the 
outer edge same as for milk rolls ; turn over ; roll down 
a little more; place them on pans; wash with eggs; 
strew chopped almonds on top; bake when three-quar- 
ters proved and ice while hot. 



MODERN IDEAS IN BAKING 137 



RING AND PRETZEL CAKE. 

Koll out 5 lbs. cinnamon cake dough; place on top 
1 lb. butter; fold and roll three times, the same as for 
puff paste ; then cut off strips and twist them from left 
to right, and place them on pans in shape of rings, 
pretzels, crescents, etc. Wash over with eggs; strew 
chopped almonds on top ; bake hot and ice while warm. 
It is understood that the dough must be kept cool and 
the goods raised in a cool place, otherwise the butter 
will run from the dough. 



TEA RINGS. 

2 qts. sweet milk, 

% lb. sugar, 

% lb. butter, >' 

8 eggs, 

8 lbs. flour, 

1 oz. salt, 

4 ozs. compressed yeast. 
Make warm dough with the above, setting in warm 
place to raise; when it gets a good start turn out on 
bench and roll out thin; take 3 lbs. butter and place 
in center of dough; fold the dough over the butter 
from both sides, then turn both ends ; roll out and fold 
same as before, then put in a cold place for 1 hour; 
roll out, fold again, and then roll out thin same as 
puff paste ; cut strips 2 inches wide and 24 inches long ; 
roll up each strip ; place the ends together, putting on 
pans in shape of a ring; wash with egg-wash and 
sprinkle granulated sugar upon them; when light 
scale off 1-lb. Bake in hot oven. 



Crackers, Cakes and 
Sweet Goods 



MODERN IDEAS IN BAKING 141 



The following Cracker and Sweet Goods recipes are 
in daily use in many of the largest biscuit factories 
in this country. 

Explicit directions are not given on account of the 
limited space devoted to this department, but the 
method of procedure readily suggests itself to the prac- 
tical baker. 

The quantities given are for machine work in large 
factories, but can be reduced if desired. 

The material, such as flour, molasses, spice, etc., 
should always be of the very best to insure proper 
success. 



MODERN IDEAS IN BAKING 143 



STOCK. 



ICING. 



6 ozs. hops (boil 20 minutes), 

4 gallons water, 

3% lbs. flour, 

x /2 gallon malt, 

18 cakes Yeast Foam, 

1 oz. soda. 



12 ozs. egg albumen, 
6 ozs. cream tartar, 
2 gallons water, 
72 lbs. sugar. 



METHOD OF USING EGG ALBUMEN. 

Eighteen ounces egg albumen is equal to the whites 
of 10 doz. eggs. Use 2 ozs. to 1 pint of lukewarm water. 



144 MODERN IDEAS IN BAKING 



AMERICAN FANCY. 

120 lbs. flour, 
50 lbs. P. sugar, 
36 lbs. butter, 

2 gallons eggs, 
6 gallons milk, 

3 ozs. lemon, 

1% ozs. egg color, 
6 ozs. ammonia, 
6 ozs. soda. 



BAR FIG AND RASPBERRY. 

100 lbs. flour, 
45 lbs. P. sugar, 
15 lbs. butter, 
13 lbs. lard, 
3% gallons milk, 
1 gallon eggs, 
12 ozs. soda, 
10 ozs. ammonia. 



SCOTCH CAKE. 



60 lbs. flour, 

30 lbs. sugar, 

4 gallons molasses, 

3 qts. water, 

1 lb. soda, 

12 lbs. lard, 

% lb. cinnamon. 



MODERN IDEAS IN BAKING 145 



JUMBLES. 



23 lbs. sugar, 

12 lbs. butter and lard, 

6 ozs. ammonia, 
4 ozs. soda, 

3 qts. eggs, 

7 qts. sour milk, 
1 oz. lemon, 

50 lbs. flour. 



BANANA BAR. 



62 lbs. flour, 
32 lbs. P. sugar, 
18 lbs. butter, 
2% gallons eggs, 
l 1 /^ gallons milk, 
2 1-3 ozs. banana, 
10 ozs. ammonia, 
8 ozs. soda. 



146 MODERN IDEAS IN BAKING 



GRAHAM WAFER. 



2 bbls. flour, 

104 lbs. graham, 

40 lbs. butter, 

40 lbs. lard, 

80 lbs. P. sugar, 

6 lbs. soda, 

2 lbs. ammonia, 

8 gallons molasses, 

15 gallons hot water. 



IMPERIAL. 



2 bbls. flour, 

160 lbs. C. sugar, 

70 lbs. lard, 

2 lbs. salt, 

10 gallons water, 

2 qts. glycerine, 

2 lbs. ammonia, 

2 lbs. soda, 

1 lb. cream tartar. 



MODERN IDEAS IN BAKING 147 



ALBINA MIXED XMAS CAKE. 

196 lbs. flour, 

102 lbs. granulated sugar, 

42 lbs. lard, 

3 gallons eggs, 

5*4 gallons glucose, 

7 gallons sour milk, 

12 ozs. ammonia, 

18 ozs. soda. 



MOSELL. 



60 lbs. flour, 

12 lbs. corn starch, 

52 lbs. P. sugar, 

7 lbs. butter, 
6 ozs. vanilla. 
6 ozs. lemon, 

1 oz. egg color, 
1 oz. tartaric acid, 
3 ozs. soda, 

8 ozs. ammonia, 
3 gallons eggs, 

1 gallon water, 

Lay over night on pan. 



148 MODERN IDEAS IN BAKING 



FIG TART. 



110 lbs. flour, 
63 lbs. F. gran, sugar, 
18 lbs. butter, 
3% gallons eggs, 
4% gallons milk, 
3 ozs. vanilla, 
7% ozs. ammonia, 
7% ozs. soda. 



BACKARACK. 



2 bbls. flour, 
160 lbs. C. sugar, 
84 lbs. butter, 
16 lbs. lard, 

1 gallon glucose, 
6 gallons milk, 

4 gallons eggs, 

2 lbs. ammonia, 
2 lbs. soda, 
Vanilla. 



MODERN IDEAS IN BAKING 149 



GINGER WAFERS. 

1 bbl. flour, 

50 lbs. gran, sugar, 
30 lbs. butter, 
20 lbs. lard, 

2 lbs. ginger, 

1 lb. cinnamon, 
y 2 lb. salt, 
V2 gallon glucose, 
10 gallons molasses, 

1 pt. caramel, 

2 lbs. soda, 
6 qts. water. 

Lay 5 hours before running, then mix again. 



ORANGE BAR. 



80 lbs. flour, 

44 lbs. powdered sugar, 

6 lbs. lard, 

5 gallons eggs, 

6 qts. milk, 

9 ozs. ammonia, 
9 ozs. cream tartar, 

3 ozs. soda, 

4 ozs. orange. 



150 MODERN IDEAS IN BAKING 



COCOANUT SNAP. 

49 lbs. flour, 

35 lbs. gran, sugar, 

10 lbs. butter and lard, 

2 qts. eggs, 
6 qts. milk, 

10 lbs. cocoanut, 
4 ozs. ammonia, 

3 ozs. soda. 



ASSORTED JUMBLES. 

1 bbl. flour, 

108 lbs. powdered sugar, 

54 lbs. butter, 

6 gallons milk, 

3 gallons eggs, 

3 ozs. lemon. 

12 ozs. soda, 

20 ozs. ammonia. 



MODERN IDEAS IN BAKING 151 



CROQUETTES. 



1 bbl. flour, 

90 lbs. C. sugar, 

40 lbs. butter, 

1 gal. glucose, 
2% gallons eggs, 

2 gallons milk, 
20 ozs. ammonia, 
10 ozs. vanilla. 



LEMON SNAPS. 



1 bbl. flour, 

150 lbs. gran, sugar, 
20 lbs. butter, 
20 lbs. lard, 

2 gallons eggs, 

% gallon glucose, 
10 ozs. lemon, 
12 ozs. ammonia, 
5 gallons milk. 



152 MODERN IDEAS IN BAKING 



COFFEE CAKE. 



1 bbl. flour, 
40 lbs. C. sugar, 
45 lbs. lard, 
3 lbs. ginger, 
13 gallons molasses, 
IV2 gallons water, 
1 oz. wintergreen, 
3% lbs. soda. 



COMBINATION VANILLA BAR. 

24 lbs. flour, 

14 lbs. powdered sugar, 

5 lbs. butter, 

3 qts. eggs, 

5 qts milk, 

2 ozs. vanilla, 

3 ozs. soda, 

2 ozs. ammonia. 



MODERN IDEAS IN BAKING 153 



DARK COMBINATION BAR. 

18 lbs. flour, 

12 lbs. powdered sugar, 

2 lbs. butter, 

3 lbs. chocolate, 
2 qts. eggs, 

5 qts. milk, 

2 ozs. ammonia, 

2 ozs. soda. 



CHOCOLATE BAR. 

24 lbs. flour, 
8 lbs. C. sugar, 
2% lbs. butter, 
5 lbs. chocolate, 
5 qts. molasses, 

1 qt. water, 

2 ozs. soda. 



154 MODERN IDEAS IN BAKING 



BISMARCK. 



70 lbs. flour, 
10 lbs. butter, 
■2% gallons milk, 
8 ozs. soda, 
8 ozs. ammonia, 
8 ozs. tartaric acid. 



CREAM CRISP. 



122 lbs. flour, 

66 lbs. powdered sugar, 

18 lbs. butter, 

6 lbs. lard, 

7 qts. eggs, 

4 gallons milk, 

5 ozs. vanilla, 
18 ozs. soda. 



MODERN IDEAS IN BAKING 155 



VANILLA WAFERS. 



205 lbs. flour, 
125 lbs. gran, sugar, 
10 lbs. butter, 
40 lbs. lard, 

2 gallons eggs, 
12 gallons milk, 

3 pts. vanilla, 

2 lbs. ammonia, 
2 lbs. soda. 



ROOT BAR. 



60 lbs. flour, 

24 lbs. powdered sugar, 

15 lbs. butter, 

3 qts. eggs, 

1 gallon milk, 

6 ozs. ammonia. 



156 MODERN IDEAS IN BAKING 



HIGH TEA. 

260 lbs. flour, 

90 lbs. powdered sugar, 

42 lbs. butter, 

3 gallons eggs, 

4 gallons hot milk, 
1 qt. glucose, 

10 ozs. vanilla, 
6 ozs. soda, 
18 ozs. ammonia, 
Oswego. 



ALBERTS. 

2 bbls. flour, 

80 lbs. gran, sugar, 

56 lbs. butter, 

11 gallons hot milk, 

28 ozs. soda, 

8 ozs. ammonia, 

Mix one hour, break out 15 minutes before running, 
sweat in box over night. 



MODERN IDEAS IN BAKING 157 



T LEMON SNAPS. 



1 bbl. flour, 

24 lbs. gran, sugar, 
48 lbs. C. sugar, 
20 lbs. butter, 
20 lbs. lard, 
3 gallons milk, 

2 gallons eggs, 

1 gallon glucose, 

2 ozs. lemon, 
2 ozs. vanilla, 
26 ozs. ammonia, 
16 ozs. soda, 

16 ozs. cream tartar. 



COCOANUT BAR. 



110 lbs. flour, 

45 lbs. gran, sugar, 

45 lbs. cocoanut, 

28 lbs. butter, 

5% gallons molasses, 

2% gallons water, 

2 ozs. vanilla, 

8 ozs. soda. 



158 MODERN IDEAS IN BAKING 



SOFT SNAP. 



1 bbl. flour, 

65 lbs. C. sugar, 

30 lbs. lard, 

13 gallons molasses, 

3 gallons water, 

4 lbs. ginger, 

1 lb. cinnamon, 
1 lb. salt, 
4 lbs. soda. 



SULTANAS. 

1 bbl. flour, 

50 lbs. gran, sugar, 

30 lbs. lard, 

7 gallons boiled water, 

2 lbs. salt, 
12 ozs. soda, 

4 ozs. ammonia. 



SULTANAS. 

2 bbls. flour, 

70 lbs. gran, sugar, 

70 lbs. butter, 

20 gallons boiled milk, 

40 ozs. ammonia, 

24 ozs. soda. 



MODERN IDEAS IN BAKING 159 



COMBINATION LEMON BAR. 

122 lbs. flour, 

69 lbs. powdered sugar, 

18 lbs. butter, 

6 lbs. lard, 

7 qts. eggs, 

4 gallons milk, 

5 ozs. lemon, 

18 ozs. ammonia. 



BLACK. 



98 lbs. flour, 

55 lbs. powdered sugar, 

13 lbs. butter, 

5 lbs. lard, 

6 qts. eggs, 

3 gallons milk, 
2 ozs. vanilla, 

4 lbs. chocolate, 

14 ozs. soda. 



160 MODERN IDEAS IN BAKING 



HAND MADE SUGAR CAKE. 

49 lbs. flour, 

22 lbs. powdered sugar, 

10 lbs. butter, 

2 gallons milk, 

1 qt. eggs, 

% oz. lemon, 

4 ozs. soda, 

4 ozs. ammonia. 



ELDORADO. 



110 lbs. flour, 
63 lbs. gran, sugar, 
18 lbs. lard, 
2 gallons eggs, 
6 gallons milk, 
10 ozs. ammonia, 
5 ozs. soda, 
Chocolate. 



MODERN IDEAS IN BAKING 161 



VANILLA WAFER. 

' 70 lbs. sugar 
18 lbs. butter, 
18 lbs. lard, 
2 gallons eggs, 
5% gallons milk, 
12 ozs. soda, 
4 ozs. ammonia, 
4 ozs. cream tartar, 
100 lbs. flour, 
1 qt. vanilla. 



PARIS BUN. 



18 lbs. sugar, 

6 lbs. butter, 

3 qts. eggs, 

6 qts. milk, 

12 ozs. cream tartar, 

30 lbs. flour, 

1 oz. vanilla. 



162 MODERN IDEAS IN BAKING 



CITRON DROPS. 



18 lbs. sugar, 
8 lbs. lard, 
2 qts. eggs, 
6 qts. milk, 
4 ozs. soda, 
6 ozs. ammonia, 
1 oz. oil lemon, 
30 lbs. flour. 



OOCOANUT BAR. 



60 lbs. flour, 
24 lbs. gran, sugar, 
24 lbs. cocoanut, 
12 lbs. butter, 
7 qts. molasses, 

3 qts. eggs, 

4 qts. water, 

5 ozs. soda, 

2 ozs. vanilla. 



MODERN IDEAS IN BAKING 163 



EGG JUMBLES. 



35 lbs. powdered sugar, 

10 lbs. butter, 

10 lbs. lard, 

1 gallon eggs, 

4 gallons milk, 

1 oz. color, 

75 lbs. flour, 

1 lb. ammonia. 



IVY BISCUIT. 



4% gallons honey, 
4% gallons molasses, 
28 lbs. butter, 
2 gallons eggs, 
4 lbs. soda, 
4 ozs. vanilla, 
2% gallons water, 
1 bbl. flour, 
15 lbs. sugar, 



164 MODERN IDEAS IN BAKING 



GINGER SNAPS. 

• 80 lbs. powdered sugar, 
28 lbs. lard, 
10 gallons molasses, 
4 lbs. soda, 
3% lbs. ginger, 
1 lb. cinnamon, 
2% gallons water, 
3 ozs. oil lemon, 
1 bbl. flour, 
30 lbs. meal. 



CHOCOLATE SNAP. 

125 lbs. sugar, 
32 lbs. lard, 
l 1 /^ lbs. ammonia, 
20 lbs. chocolate, 

7 gallons milk, 
1 bbl. flour, 

8 ozs. soda. 



MODERN IDEAS IN BAKING 165 



LEB KUGHEN. 



2% gallons honey, 
2% gallons molasses, 
2 gallons eggs, 
12 lbs. sugar, 
8 ozs. ammonia, 
4 ozs. soda, 
2 lbs. citron, 
8 ozs. cinnamon, 
4 ozs. allspice, 

4 ozs. mace, 

12 lbs. almond nuts, 

5 drops oil bitter almond, 
70 lbs. flour, 



HONEY CAKE. 



14 gallons honey, 

7 lbs. lard, 

1 gallon eggs, 
3% lbs. soda, 
10 ozs. ammonia, 

8 ozs. alum, 

4 ozs. tartaric acid, 
6 qts. water, 
1 bbl. flour. 



166 MODERN IDEAS IN BAKING 



FROSTED CREAMS. 

4 gallons honey, 
8 gallons molasses, 

7 lbs. lard, 
3% lbs. soda, 

10 ozs. ammonia, 

8 ozs. alum, 

2% gallons water, 
1 bbl. flour. 



FRUIT DROP. 



35 lbs. sugar, 

6 lbs. butter, 

7 lbs. lard, 

1 gallon eggs, 

3 qts. molasses, 
2% gallons milk, 

8 ozs. cinnamon, 
8 ozs. mace, 

4 ozs. soda, 

4 ozs. ammonia, 
15 lbs. raisins, 
10 lbs. currants, 
70 lbs. flour. 



MODERN IDEAS IN BAKING 167 



JERSEY BISCUIT. 



30 lbs. lard, 

8 ozs. ammonia, 

l 1 /^ lbs. soda, 

12 ozs. tartaric acid, 

3 lbs. salt, 

15 lbs. brown sugar, 

5 gallons hot water, 

1 bbl. flour. 



JERSEY TOAST. 



30 lbs. lard, 

10 lbs. corn starch, 

3 lbs. salt, 

10 lbs. sugar, 

1% lbs. soda, 

6 gallons old sponge, 

2 gallons dough, 

1 bbl. flour. 



168 MODERN IDEAS IN BAKING 



DARK COOKIES. 



10 gallons molasses, 

32 lbs. lard, 

4 lbs. soda, 

2% gallons water, 

1 lb. cinnamon, 

1 lb. allspice, 

1 bbl. flour. 



LEMON SNAPS. 



125 lbs. sugar, 
34 lbs. lard, 
2 gallons eggs, 
5 gallons milk, 
1% lbs. ammonia, 
8 ozs. soda, 
1 bbl. flour. 



JUMBLES. 



65 lbs. sugar, 
18 lbs. butter, 
18 lbs. lard, 
2% gallons eggs, 
7 gallons milk, 
1 lb. ammonia, 
12 ozs. soda, 
140 lbs. flour. 



MODERN IDEAS IN BAKING 169 



CREAMS. 



65 lbs. sugar, 

25 or 30 lbs. lard, 

2 lbs. ammonia, 

1 lb. salt, 

7 gallons water, 

1 bbl. flour, 

4 ozs. tartaric acid. 



VANILLA BAR. 



80 lbs. powdered sugar, 
35 lbs. butter and lard, 

2 gallons eggs, 
10 ozs. soda, 

10 ozs. ammonia, 
6 gallons milk, 

3 qts. vanilla, 
1 bbl. flour. 



170 MODERN IDEAS IN BAKING 



CUBAN SQUARE. 

25 lbs. lard, 

1% lbs. cinnamon, 

10 gallons molasses, 

2% lbs. soda, 

% gallon water, 

8 ozs. powdered licorice, 

3 ozs. oil lemon, 

1 bbl. flour. 



COCOANUT BARS. 



65 lbs. powdered sugar, 
30 lbs. butter and lard, 
80 lbs. cocoanut, 

2 gallons eggs, 

3 gallons molasses, 
3 gallons milk, 
10 ozs. soda, 

10 ozs. ammonia, 
1 bbl. flour. 



MODERN IDEAS IN BAKING 171 



ANIMALS. 



40 lbs. sugar, 
24 lbs. lard, 
% gallon molasses, 
6 gallons milk, 
18 ozs. soda, 
8 ozs. ammonia, 
3 ozs. lemon, 
1 bbl. flour. 



WORLD'S FAIR. 



75 lbs. sugar, 

34 lbs. butter and lard, 

1% lbs. soda, 

l 1 /^ lbs. cream tartar, 

% gallon glucose, 

1% gallons eggs, 

5 gallons milk, 

3 ozs. vanilla, 

1 bbl. flour. 



172 MODERN IDEAS IN BAKING 



BASE BALL. 

70 lbs. sugar, 

28 lbs. butter and lard, 

1% lbs. soda, 

1% lbs. cream tartar, 

1 gallon eggs, 

6 gallons milk, 

% gallon glucose, 

1 bbl. flour. 



TAFFY SNAPS. 

85 lbs. sugar, 

30 lbs. butter and lard, 

2 gallons eggs, 

3 gallons molasses, 
4% gallons milk, 
30 lbs. cocoanut, 

6 ozs. soda, 

6 ozs. ammonia, 

155 lbs. flour. 

(For Fingers use 80 lbs. of sugar.) 



MODERN IDEAS IN BAKING 173 



GRAHAM WAFERS. 

58 lbs. brown sugar, 
38 lbs. lard, 
50 lbs. graham, 

1 lb. ammonia, 

2 lbs. soda, 
2 lbs. salt, 

4 gallons water, 
1 gallon molasses, 
150 lbs. flour, 
Boil sugar. 



VANILLA WAFERS. 



70 lbs. sugar, 

18 lbs. butter, 

18 lbs. lard, 

2 gallons, eggs, 

5% gallons sour milk, 

1 lb. soda, 

4 ozs. cream tartar, 

2 qts. vanilla, 
100 lbs. flour. 



174 MODERN IDEAS IN BAKING 



ENGLISH COFFEE CAKE. 

65 lbs. sugar, 

16 lbs. lard, 

17 lbs. butter, 

2 gallons eggs, 
4% gallons milk, 
6 ozs. soda, 

1 lb. cinnamon, 
1 lb. mace, 
120 lbs. flour, 

3 gallons molasses. 



BOILED WING. 



6 ozs. gelatine, 
2% gallons water, 
2 ozs. cream tartar, 
2 ozs. tartaric acid, 
2 ozs. soda, 
50 lbs. sugar, 



MODERN IDEAS IN BAKING 175 



BUTTER SCOTCH. 



12 lbs. powdered sugar, 
8 lbs. butter and lard, 
iy 2 pta. eggs, 
3 qts. molasses, 
2% ozs. soda, 

3 qts. water, 
25 lbs. flour, 

4 ozs. mace, 
1 oz. lemon, 
1 oz. vanilla. 



MOLASSES CAKES. 

6 gallons molasses, 
15 lbs. lard, 
5 dozen eggs, 
2 lbs. soda, 

1 lb. ginger, 

2 ozs. lemon, 

1 gallon water, 
100 lbs. flour. 



176 MODERN IDEAS IN BAKING 



JUST THE THING. 

25 lbs. butter, 

25 lbs. lard, 

2 lbs. soda, 

30 lbs. powdered sugar, 

8 gallons honey, 

4 gallons molasses, 

2 ozs. color, 

1% gallons eggs, 

% lb. cinnamon, 

1 bbl. flour. 



CHOCOLATE SNAP. 



25 lbs. gran, sugar, 
13 lbs. butter and lard, 

5 dozen eggs, 

6 qts. milk, 

8 ozs. ammonia, 

4 ozs. soda, 

5 lbs. chocolate, 
40 lbs. flour, 

1 oz. vanilla. 



MODERN IDEAS IN BAKING 177 



LEMON SNAPS. 



12% lbs. butter and lard 
27 lbs. sugar, 

5 dozen eggs, 

10 ozs. ammonia, 
4 ozs. soda, 

6 qts. milk, 

2 ozs. lemon, 
2 ozs. color, 
50 lbs. flour. 



SULTANAS. 



44 lbs. sugar, 
1% lbs. ammonia, 
4 gallons milk, 
25 lbs. lard, 

1 lb. salt, 

2 ozs. lemon, 
1 bbl. flour. 



178 MODERN IDEAS IN BAKING 



TEA OR STAR CAKE. 

15 lbs. sugar, 

9 lbs. butter and lard, 

y 2 gallon eggs, 

4 ozs. soda, 

4 ozs. cream tartar, 

2 ozs. ammonia, 

1 gallon milk, 

% gallon honey, 

1 pt. glucose, 

% pt. vanilla, 

1% ozs. color, 

50 lbs. flour. 



BREAKFAST COFFEE CAKE. 

3 gallons honey, 
5 lbs. sugar, 

2 dozen eggs, 
2y 2 lbs. lard, 

4 ozs. ammonia, 
10 ozs. soda, 

3 qts. water, 
45 lbs. flour. 



MODERN IDEAS IN BAKING 179 



COCOANUT T BAR. 



10 lbs. sugar, 

5 lbs. butter and lard; 

2% dozen eggs, 

3 qts. milk, 

2 ozs. ammonia, 

4 ozs. soda, 

1 gallon honey, 
1 oz. lemon, 
12 lbs. fine cocoanut, 
35 lbs. flour, 



COFFEE CAKE. 



1 gallon honey, 

2 gallons molasses, 
1 gallon water, 

% lb. ginger, 

3 lbs. lard, 
1% lbs. soda, 
45 lbs. flour, 
5 lbs. meal. 



180 MODERN IDEAS IN BAKING 



BUTTER SCOTCH. 

100 lbs. flour, 
50 lbs. sugar, 
44 lbs. butter, 
4 gallons molasses, 
2Y2 gallons eggs, 
6% qts. milk, 
8 ozs. soda, 
4 ozs. mace, 
Lemon, vanilla. 



GRAHAM WAFER. 

1 bbl. flour, 
25 lbs. butter, 
25 lbs. lard, 
55 lbs. sugar, 
70 lbs. graham, 
1 lb. soda, 
1 lb. ammonia, 
12 ozs. mace, 
7 gallons milk. 



MODERN IDEAS IN BAKING 181 



WORLD'S FAIR WAFER. 

1 bbl. flour, 

75 lbs. soft sugar, 

34 lbs. butter and lard, 

1% lbs. soda, 

1% lbs. cream tartar, 

% gallon glucose, 

1% gallons eggs, 

3 gallons milk. 



CUBAN SQUARE. 



1 bbl. flour, 
25 lbs. lard, 
1% lbs. cinnamon, 
10 gallons molasses, 
2% lbs. soda, 
% gallon water, 
8 ozs. p. licorice, 
3 ozs. oil lemon. 



182 MODERN IDEAS IN BAKING 



JUMBLES. 



60 lbs. sugar, 

35 lbs. butter and lard, 

2 gallons eggs, 

6 gallons milk, 

1 lb. soda, 

12 ozs. ammonia, 

135 lbs. flour, 

Lemon, wintergreen, oil cinnamon, oil sweet 

anise, 
12 ozs. mace. 



CREAM BAR. 



50 lbs. flour, 

15 lbs. butter, 

27 lbs. granulated sugar, 

1 gallon eggs, 

5 qts. milk, 

4 ozs. soda, 

8 ozs. vanilla. 



MODERN IDEAS IN BAKING 183 



COCOANUT BAR. 



60 lbs. flour, 

42 lbs. granulated sugar, 

12 lbs. butter, 

1 gallon molasses, 

1 gallon milk, 

1 gallon eggs, 

8 ozs. soda, 

20 lbs. cocoanut. 



SPONGE CAKE. 



80 lbs. flour, 

37 lbs. sugar, 

18 lbs. butter, 

1% gallons eggs, 

20 ozs. ammonia, 

14 qts. milk, 

2 ozs. lemon, 

Dip in powdered sugar. 



184 MODERN IDEAS IN BAKING 



PEOPLE MIX. 



45 lbs. sugar, 
11 lbs. butter, 
11 lbs. lard, 

2 gallons eggs, 

3 gallons milk, 
8 ozs. soda, 

8 ozs. ammonia, 
72 lbs. flour, 
Oil wintergreen. 



SPICE JUMBLES. 



25 lbs. sugar, 

23 lbs. butter and lard, 

6 gallons molasses, 

3 gallons milk, 

2 gallons eggs, 

1 lb. ammonia, 

1 lb. soda, 

135 lbs. flour. 



MODERN IDEAS IN BAKING 185 



T SNAPS. 



85 lbs. sugar, 

30 lbs. butter and lard, 

2 gallons eggs, 

3 gallons molasses, 
4% gallons milk, 
30 lbs. cocoanut, 
155 lbs. Hour, 

6 ozs. soda, 

6 ozs. ammonia, 

Lemon. 



VANILLA BARS. 



42 lbs. sugar, 
2 lbs. butter, 
9 lbs. lard, 
1 gallon eggs, 
8 qts. milk, 
6 ozs. ammonia, 
4 ozs. soda, 
80 lbs. flour, 
Vanilla. 



MODERN IDEAS IN BAKING 



ORANGE FINGERS. 



75 lbs. powdered sugar, 

17 lbs. butter, 

18 lbs. lard, 

3 gallons eggs, 
&V2 gallons milk, 
140 lbs. flour, 
1% lbs. ammonia, 
Orange and coloring. 



VANILLA WAFERS. 

100 lbs. sugar, 
20 lbs. butter, 
20 lbs. lard, 
2% gallons eggs, 
l 1 /^ lbs. soda, 
1% ozs. ammonia, 
140 lbs. flour, 
1 qt. vanilla. 



MODERN IDEAS IN BAKING 187 



ENGLISH COFFEE CAKE. 

75 lbs. sugar, 
16 lbs. lard, 
16 lbs. butter, 

2 gallons eggs, 

3 gallons molasses, 
4% gallons milk, 
6 ozs. soda, 

6 ozs. ammonia, 
1 lb. cinnamon, 
1 lb. mace. 



ANIMALS. 



42 lbs. sugar, 

20 lbs. corn starch, 

12 lbs. butter, 

12 lbs. lard, 

2 qts. eggs, 

1% lbs. soda, 

l 1 /^ lbs. cream tartar, 

6% gallons milk, 

1 bbl. flour. 

Boil milk, 



188 MODERN IDEAS IN BAKING 



ALPHABETS. 



30 lbs. sugar, 

20 lbs. butter, 

10 lbs. lard, 

12 ozs. cream tartar, 

12 ozs. soda, 

8 ozs. ammonia, 

6% gallons milk, 

1 bbl. flour, 

Boil milk. 



MINT DROPS. 



20 lbs. sugar, 
7 lbs. butter, 
7 qts. eggs, 
6% qts. milk, 
1% ozs. ammonia, 
26 lbs. flour, 
Peppermint oil. 



MODERN IDEAS IN BAKING 189 



LEMON SNAPS. 



130 lbs. sugar, 
2 gallons eggs, 
4% gallons milk, 
30 lbs. lard, 
8 lbs. butter, 
1% lbs. ammonia, 
1 bbl. flour. 



FROSTED CREAMS. 

13 gallons molasses, 
2% gallons water, 
10 lbs. lard, 
3% ozs. soda, 
8 ozs. alum, 
4 ozs. lemon. 



IMPERIAL. 



80 lbs. sugar, 

30 lbs. butter and lard, 

1% gallons glucose, 

1% lbs. ammonia, 

8 ozs. mace, 

5 gallons milk, 

Lemon or vanilla. 



190 MODERN IDEAS IN BAKING 



OATMEAL WAFERS. 

45 lbs. B. sugar, 
30 lbs. lard, 
15 lbs. butter, 
45 lbs. oatmeal, 

4 gallons sponge, 

5 gallons dough, 
1% lbs. salt, 
1% lbs. soda, 

3 gallons molasses, 
1 bbl. flour, 
Lemon and vanilla. 



BUTTER SCOTCH. 



50 lbs. sugar, 
44 lbs. butter, 
4 gallons molasses, 
2% gallons eggs, 
6% qts. milk, 
10 ozs. soda, 
4 ozs. mace, 
100 lbs. flour, 
Orange and lemon. 



MODERN IDEAS IN BAKING 191 



CHOCOLATE MAPLE. 

37 lbs. honey, 
% gal. eggs, 
7 lbs. lard, 
6 lbs. butter, 
'4 oz. soda, 
1 oz. alum, 
1% gallons water, 
3 ozs. vanilla, 
Lay over night. 



CORN MEAL WAFERS. 



48 lbs. powdered sugar, 

12 lbs. butter, 

12 lbs. lard, 

20 ozs. ammonia, 

12 ozs. soda, 

6 gallons water, 

60 lbs. yellow corn meal, 

130 lbs. flour. 



192 MODERN IDEAS IN BAKING 



GRANDMA COOKIES. 

75 lbs. sugar, 
30 lbs. lard, 
1 gallon eggs, 
8 ozs. ammonia, 
1 lb. soda, 
1 gallon glucose, 
4% gallons water, 
% lb. mace, 
3 ozs. lemon, 
1 bbl. flour. 



DARK COOKIES. 



11 gallons molasses, 
2 gallons water, 
28 lbs. lard, 
3% lbs. soda, 
2 lbs. ginger, 
1 bbl. flour, 
Lemon. 



MODERN IDEAS IN BAKING 193 



CRYSTAL WAFERS. 

60 lbs. sugar, 
12 lbs. butter, 

2 gallons molasses, 

3 gallons milk, 
8 ozs. soda, 

8 ozs. ammonia, 
1 gallon eggs, 
80 lbs. flour, 
Dip in white sugar. 



TUTTI FRUTTI. 



42 lbs. flour, 
30 lbs. sugar, 
12% lbs. butter, 

2 gallons milk, 
1 gallon eggs, 

4 ozs. ammonia, 

3 ozs. soda, 

Dip in powdered sugar. 



194 MODERN IDEAS IN BAKING 



LADY FINGERS. 



37 lbs. sugar, 
9 lbs. butter, 
9 lbs. lard, 
8 ozs. ammonia, 
8 ozs. soda, 
4 qts. eggs, 
12 qts. milk, 
72 lbs. flour, 
Lemon. 



COCOANUT CARAMELS. 

60 lbs. powdered sugar, 

45 lbs. butter, 

2 gallons honey, 

2 gallons molasses, 

14 qts. eggs, 

4 qts. water, 

10 ozs. soda, 

10 lbs. cocoanut, 

100 lbs. flour, 

2 ozs. mace, 

Dip in cocoanut. 



MODERN IDEAS IN BAKING 195 



ASS'TD CAKES AND JUMBLES. 

52 lbs. sugar, 
20 lbs. butter, 
10 lbs. lard, 
2 qts. glucose, 
2 gallons eggs, 
20 qts. milk, 
12 ozs. ammonia, 
10 ozs. soda, 
125 lbs. flour, 
Lemon. 



COCOA BARS. 



45 lbs. gran, sugar, 
24 lbs. butter, 
10 qts. eggs, 
6 qts. honey, 
8 qts. molasses, 
8 ozs. ammonia, 
8 ozs. soda, 
2y 2 qts. milk, 
20 lbs. cocoanut, 
100 lbs. flour, 



196 MODERN IDEAS IN BAKING 



EGG JUMBLES. . 

35 lbs. powdered sugar, 
10 lbs. butter, 
10 lbs. lard, 
17 qts. milk. 
4 qts. eggs, 

1 lb. ammonia, 
75 lbs. flour, 

2 ozs. turmeric. 



STRAWBERRY CAKE. 

37 lbs. sugar, 
18 lbs. butter, 
4 gallons milk, 
iy 2 gallons eggs, 

1 lb. ammonia, 
80 lbs. flour, 

2 ozs. turmeric. 
Strawberry. 



MODERN IDEAS IN BAKING 197 



GRANDMA'S COOKIES. 

10 gallons molasses, 
36 lbs. lard, 
3 lbs. ginger, 
1 lb. cinnamon, 
4% lbs. soda, 
10 qts. water, 
1 bbl. flour. 



VANILLA WAFERS No. 2. 

65 lbs. flour, 

50 lbs. powdered sugar, 

26 lbs. butter, 

1 gallon eggs, 

13 qts. milk, 

12 ozs. soda. 



CHOCOLATE WAFERS. 

56 lbs. flour, 

50 lbs. powdered sugar, 

20 lbs. butter, 

1 gallon eggs, 

10 lbs. chocolate, 

9 qts. milk, 

6 ozs. soda, 

4 ozs. vanilla. 



198 MODERN IDEAS IN BAKING 



LEMON WAFERS. 

80 lbs. sugar, 
20 lbs. butter, 
20 lbs. lard, 
2% gallons eggs, 
5 gallons milk, 
8 ozs. soda, 
4 ozs. ammonia, 
100 lbs. flour. 



SWISS MACAROONS. 

6 lbs. powdered sugar, 
3 lbs. cocoanut, 
2% lbs. flour^ 
3 pts. egg whites. 



JERSEY BISCUIT. 



1 bbl. flour, 

1 lb. ammonia, 

1 lb. soda, 

1 lb. salt, 

1 lb. acid, 

10 lbs. sugar, 

7% gallons not water, 

30 lbs. lard. 



MODERN IDEAS IN BAKING 199 



BANANA FINGERS. 



36 lbs. powdered sugar, 

8 lbs. butter, 

8 lbs. lard, 

6 qts. eggs, 

12 qts. milk, 

12 ozs. soda, 

5 ozs. ammonia, 

76 lbs. flour, 

Banana to suit taste. 



COCOANUT GEMS. 



7% gallons molasses (best), 

2y 2 lbs. butter, 

2% lbs. lard, 

7% lbs. powdered sugar, 

1 qt. eggs, 

1 oz. acid, 

5 ozs. soda, 

4 lbs. cocoa-nut, 

25 lbs. flour, 



200 MODERN IDEAS IN BAKING 



RAISIN WAFERS. 

35 lbs. flour, 

25 lbs. sugar, 

15 lbs. butter and lard, 

6 ozs. ammonia, 

4 ozs. soda, 

4 ozs. cinnamon, 

4 ozs. allspice, 

2 ozs. mace, 

1 gallon eggs, 

6 qts. milk. 



COCOA WAFERS. 



25 lbs. sugar, 

7% lbs. butter, 

7y 2 lbs. lard, 

1 gallon eggs, 

6 ozs. ammonia, 

4 ozs. soda, 

2- ozs. alum, 

6 qts. milk, 

8 lbs. cocoanut (fine) 

32 lbs. flour. 



MODERN IDEAS IN BAKING 201 



MACAROON FINGERS. 

50 lbs. flour, 

30 lbs. granulated sugar, 

3 gallons eggs, 

2 ozs. soda, 

2 ozs. salt, 

1% ozs. cream tartar, 

1 oz. acid, 

6 ozs. vanilla, 

1 qt. glucose, 

13 lbs. 4X powdered sugar. 
Put in soda 15 minutes before flour, put powdered 
sugar in with flour. 



HONEY NUTS. 



1 gallon molasses, 

1 gallon honey, 
4 ozs. ammonia, 

2 ozs. soda, 

4 ozs. cinnamon, 
2 ozs. cloves, 
2 ozs. mace, 

4 dozen eggs, 

% oz. oil bitter almond, 

1 lb. citron, 

2 ozs. lemon, 

5 lbs. sugar, 
34 lbs. flour. 



202 MODERN IDEAS IN BAKING 



GRANDMA COOKIES. 

1/2 bbl. flour, 
40 lbs. sugar, 
18 lbs. lard, 

3 qts. eggs, 

12 ozs. ammonia, 

4 ozs. soda, 

2% gallons water, 
Lemon. 



LADY FINGERS No. 2. 

30 lbs. sugar, 
15 lbs. butter and lard, 
1 gallon eggs, 
8 ozs. ammonia, 
4 ozs. soda, 
6 qts. milk, 
- 53 lbs. flour, 
Lemon. 



MODERN IDEAS IN BAKING 203 



COCOA BARS No. 2. 

30 lbs. flour, 
24 lbs. sugar, 
6 lbs. butter, 
2 qts. molasses, 
2 qts. milk, 
4 ozs. soda, 
10 lbs. cocoanut, 
2 qts. eggs. 



EXTRA GINGER SNAPS. 

6 gallons molasses, 

2% lbs. butter, 

2y 2 lbs. lard, 

7% lbs. powdered sugar, 

2 ozs. acid, 
5 ozs. soda, 

5 ozs. ginger, 

3 ozs. cinnamon, 
1 qt. water, 

25 lbs. flour. 



204 MODERN IDEAS IN BAKING 



VANILLA SQUARES. 



1 bbl. flour, 

100 lbs. soft A sugar, 

30 lbs. lard, 

5 qts. milk, 

2% gallons eggs, 

12 ozs. soda, 

8 ozs. cream tartar, 

Put cream tartar in flour. 



NEW ENGLAND GINGER SNAPS. 

1 bbl. flour, 

45 lbs. butter, 

45 lbs. powdered sugar, 

1 lb. soda, 

1 lb. cinnamon, 

4 ozs. lemon, 

3 lbs. ginger, 

1 gallon water, 

10 gallons molasses. 



MODERN IDEAS IN BAKING 205 



RIFLE NUTS. 



60 lbs. flour, 

20 lbs. butter, 

30 lbs. brown sugar, 

1 gallon eggs, 

3 gallons molasses, 

3 ozs. mace, 

3 ozs. cinnamon, 

4 ozs. soda. 



COFFEE CAKES. 



40 lbs. sugar, 

14 lbs. butter and lard, 

3 qts. eggs, 

5 qts. molasses, 
9 qts. water, 

8 ozs. ammonia, 

6 ozs. mace, 

6 ozs. cinnamon, 
60 lbs. flour. 



206 MODERN IDEAS IN BAKING 



CURRANT CAKES. 

30 lbs. sugar, 

15 lbs. butter and lard, 

1 gallon eggs, 

6 ozs. ammonia, 
4 ozs. soda, 

7 qts. water, 
50 lbs. flour, 
Lemon. 



CREAM BARS. 



25 lbs. flour, 
7% lbs. butter, 
13% lbs. sugar, 
2 qts. eggs, 
2% qts. milk, 
2 ozs. soda, 
4 ozs. vanilla. 



MODERN IDEAS IN BAKING 207 



GOLDEN WAFERS. 



130 lbs. flour, 

66 lbs. yellow corn meal, 

12 lbs. lard, 

12 lbs. butter, 

48 lbs. powdered sugar, 

1% lbs. ammonia, 

% lb. soda, 

6 gallons hot water. 



HONEY CAKES. 



14 gallons honey, 
1 gallon eggs, 
7 lbs. lard, 
Sy 2 lbs. soda, 
14 ozs. ammonia, 
7 ozs. alum, 
4 ozs. acid, 
1 bbl. flour, 
7 qts. water. 



208 MODERN IDEAS IN BAKING 



FROSTED CREAMS. 

I bbl. flour, 

II gallons N. 0. molasses, 
4 gallons honey, 

10 qts. water, 

7 lbs. lard, 
3% lbs. soda, 
14 ozs. ammonia, 

8 ozs. alum. 



LEMON SNAPS. 



24 lbs. powdered sugar, 
12 lbs. butter, 
8 dozen eggs, 
8 ozs. ammonia, 
36 lbs. flour. 



ASSORTED JUMBLES. 

60 lbs. soft A sugar, 
• 30 lbs. butter and lard, 

2 gallons eggs, 

3 gallons milk, 
12 ozs. ammonia, 
8 ozs. soda, 
Lemon oil, 

105 lbs. flour. 

If too rich, add more flour. 



MODERN IDEAS IN BAKING 209 



OATMEAL WAFERS. 

115 lbs. flour, 

27 lbs. oatmeal, 

38 lbs. brown sugar, 

12 ozs. ammonia, 

14 ozs. soda, 

12 ozs. lard, 

1 lb. salt, 

18 qts. hot water. 



GRAHAM WAFERS. 

1 bbl. strong flour, 

1 bbl. graham flour, 
80 lbs. brown sugar, 
4 gallons molasses, 
12% gallons hot water, 
30 lbs. butter, 

30 lbs. lard, 
4 lbs. chocolate, 

2 lbs. ammonia, 

1 lb. vanilla, 
6 ozs. mace, 

2 lbs. soda, 

Melt lard, butter and chocolate together, put soda in 
one gallon of hot water and add after the dough is 
well mixed ; bake in small forms ; bake in hot oven on 
iron pans. 



210 MODERN IDEAS IN BAKING 



VANILLA WAFERS. 

50 lbs. powdered sugar, 
15 lbs. butter, 
15 lbs. lard, 

2 gallons eggs, 

3 gallons milk, 
12 ozs. ammonia, 
8 ozs. soda, 

4 ozs. alum, 
1 qt. vanilla, 
70 lbs. flour. 



GRAHAM WAFERS. 



130 lbs. flour, 

70 lbs. graham, 

60 lbs. standard A sugar, 

34 lbs. lard, 

4 qts. ferment, 

4 qts. molasses, 

24 qts. hot water, 

1% lbs. soda, 

1% lbs. ammonia, 

3 lbs. salt, 

6 ozs. tartaric acid. 



MODERN IDEAS IN BAKING 211 



GRAHAM WAFERS. 

150 lbs. flour, 

50 lbs. graham, 

50 lbs. yellow sugar, 

20 lbs. butter, 

20 lbs. lard, 

12 ozs. ammonia, 

2% lbs. soda, 

4 ozs. tartaric acid, 

4 qts. molasses, 

26 qts. hot water. 



SUGAR COOKIES. 
6 lbs. flour, 



3 lbs. sugar, 

l 1 /^ lbs. lard and butter, 

% pt. eggs, 

1 oz. ammonia, 

% oz. soda, 

% qt. milk, 

Lemon. 



212 MODERN IDEAS IN BAKING 



GINGER COOKIES. 

6 lbs. flour, 
1 qt. molasses, 
1% lbs. lard, 
1% ozs. soda, 
% pt. water, 
% oz. ginger, 
% oz. ammonia, 
Lemon. 



i^ZfOT SLICES. 



1 qt. molasses, 

2 lbs. currants, 

3 lbs. crumbs, 

4 lbs. flour, 
1 oz. soda, 
% Pt. eggs, 
% pt. water, 
Cinnamon, ginger, allspice. 



ICING FOR THE ABOVE. 

35 lbs. sugar, 

1% gallons water, 

8 ozs. gelatine, 

6 ozs. cream tartar, 

2 ozs. vanilla, 

% pt. glycerine. 



MODERN IDEAS IN BAKING 213 



PRINCESS CAKE. 



5 lbs. sugar, 
2y 2 lbs. butter, 

2 qts. egg whites, 
2 qts. milk, 
4 ozs. cream tartar, 
2 ozs. soda, 

6 lbs. flour. 



MACAROONS. 



5 lbs. sugar (gran, or powdered) 
5 lbs. almond paste, 
2 qts. egg whites. 



SPONGE CAKE. 



4 dozen eggs, 

5 lbs. sugar, 
5 lbs. flour, 

1 oz. ammonia, 
Vanilla. 



214 MODERN IDEAS IN BAKING 



BLACK FRUIT CAKE. 

B 1 /^ lbs. sugar, 
7 lbs. raisins, 
7 lbs. currants, 

2 lbs. citron, 
3% ozs. cloves, 
3% ozs. allspice, 
3% ozs. cinnamon, 
1% ozs. soda, 

3 dozen eggs, 
3% pts. milk, 
2 pts. molasses, 
5% lbs. butter, 
% pt. brandy, 
9 lbs. flour, 

5 lbs. nuts. 



COFFEE CAKE. 



40 lbs. powdered sugar, 

25 lbs. butter, 

25 lbs. lard, 

3% lbs. cinnamon, 

% lb. ginger, 

iy 2 gallons eggs, 

6 gallons honey, 

4 gallons molasses, 

2 lbs. soda, 

1 bbl. flour. 



MODERN IDEAS IN BAKING 215 



ICING. 



72 lbs. sugar, 

2 gallons water, 

12 ozs. gelatine, 

8 ozs. cream tartar, 

1 lb. cocoa butter, 

1 pt. glycerine, 

4 ozs. vanilla or 2 ozs. lemon. 



WHITE MOUNTAIN CAKE. 

12 lbs. sugar, 

7 lbs. butter, 

3 qts. egg whites, 

3 qts. milk, 

7 ozs. yeast powder, 

14 lbs. flour. 



WHITE CAKE. 



3 lbs. sugar, 

3 lbs. butter, 

4 lbs. flour, 

3 qts. egg whites, 
1 oz. yeast powder. 



216 MODERN IDEAS IN BAKING 



GINGER WAFERS. 

1 bbl. flour, 

40 lbs. powdered sugar, 
25 lbs. butter, 
25 lbs. lard, 

2 lbs. ginger, 

1 lb. cinnamon, 
1 oz. orange, 
1 oz. lemon, 
13 gallons molasses, 
4 lbs. soda. 



HONEY GOODS. 

165 lbs. honey, 
5 lbs. lard, 
2% gallons eggs, 
1 gallon sour milk, 
18 ozs. ammonia, 
16 ozs. cream tartar, 
3% lbs. soda, 
1 bbl. flour. 

Lay over night for French bars; one to two hours for 
other goods. 



MODERN IDEAS IN BAKING 217 



CUP CAKE. 



12 lbs. sugar, 

8 lbs. butter, 

4 qts. eggs, 

4 qts. milk, 

4 ozs. soda, 

8 ozs. cream tartar, 

20 lbs. flour. 



DROP CAKES. 



60 lbs. granulated sugar, 
35 lbs. butter, 
% gallon glucose, 

5 qts. eggs, 

6 gallons sweet milk, 
8 ozs. ammonia, 

8 ozs. cream tartar, 
8 ozs. soda, 
90 lbs. flour. 



218 MODERN IDEAS IN BAKING 



VANILLA WAFERS. 

75 lbs. powdered sugar, 
34 lbs. butter, 
10 lbs. lard, 
l 1 /^ lbs. vanilla, 
% gallon glucose, 
2% gallons eggs, 
4% gallons milk, 
5 ozs. ammonia, 
16 ozs. soda, 
112 lbs. flour. 



NEW YORK JOE ORANGE BAR. 

19 lbs. flour, 

13 lbs. powdered sugar, 

6 qts. eggs, 

2% pts. water, 

1 oz. orange, 

% oz. egg color, 

6 ozs. ammonia. 



INDEX, 



FANCY AND PLAIN CAKE RECIPES 

Almond Bars 76 

Almond Cake 76 

Almond Slices 44 

Angel Food No. 1 27 

Angel Food No. 2 27 

Angel Food No. 3 28 

Banana Fingers 40 

Berwick Sponge Cake 72 

Biscuits No. 1 25 

Biscuits No. 2 26 

Biscuits No. 3 26 

Boston Cake 75 

Boston Fruit Cake 70 

Brandy Snaps No. 1 39 

Brandy Snaps No. 2 39 

Bride Cake 80 

Brown Loaf Cake 77 

Caramel Cake 78 

Caramel Cake Filling 78 

Caraway Cake 80 

Chocolate Cake 86 

Chocolate Slices 84 

Citron Cake 79 

Cocoanut Bars 50 

Cocoanut Cake 63 

Cocoanut Drop Cakes 50 

Columbia Cake 93 

Corn Bread 74 

Corn Muffins 74 



FANCY AND PLAIN CAKE RECIPES 

Cream Cakes 81 

Crumb Cookies 32 

Crystal Cake • 47 

Cup Cakes No. 1 51 

Cup Cakes No. 2 51 

Currant Drop Cake No. 1 34 

Currant Drop Cake No. 2 34 

Danbury Cake 79 

Devils Food Cake 66 

Doughnuts (sweet) 43 

Doughnuts No. fb 43 

Doughnuts N.o/3 44 

Dover Cake 87 

English Lunch Cake 53 

French Cake 85 

French Loaf Cake 86 

Fried Cakes 43 

Fruit Bars 71 

Fruit Cake (cheap) r 69 

Fruit Cake (dark) 68 

Fruit Cake (light) : 68 

Fruit Slices 66 

Fruit Sticks (dark) 67 

Fruit Sticks (light) 67 

German Cake 75 

German Sponge Cake 88 

Gilt Edge Cake 63 

Ginger Bread No. 1 57 

Ginger Bread No. 2 57 

Ginger Bread A No. 1 58 

Ginger Bread (soft) 58 

Ginger Bread (sugar) 59 

Ginger Cookies No. 1 29 

Ginger Cookies No. 2 29 

Ginger Nuts 92 

Ginger Snaps 56 

Ginger Stage Plank 56 

Golden Cake 47 

Golden Rod Cake 45 

Golden Spice Cake 95 



FANCY AND PLAIN CAKE RECIPES 

Grand Duchess Cake 73 

Grandma Cookies 28 

Home-Made Cookies 31 

Honey Cake 64 

Honey Cake •. 65 

Imitation Sponge Cake 40 

Jelly Roll No. 1 13 

Jelly Roll No. 2 13 

Jelly Roll No. 3 14 

Jelly Roll No. 4 14 

Jelly Roll No. 5 15 

Jelly Squares 15 

Lady Fingers No. 1 17 

Lady Fingers No. 2 17 

Layer Cake 18 

Lemon Cookies No. 1 30 

Lemon Cookies No. 2 30 

Lemon Snaps No. 1 -. 48 

Lemon Snaps No. 2 . 48 

Lemon Snaps No. 3 49 

Madison Cake 87 

Marble Cake No. 1 33 

Marble Cake No. 2 33 

Maud S. Cake 62 

Molasses Cup Cakes 91 

Molasses Fruit Cake ; 69 

Molasses Squares 91 

Mountain Cake 90 

New Years Cake No. 1 46 

New Years Cake No. 2 46 

New York Lunch Cake 54 

Nut Cake 85 

Orange Cake 45 

Orange Slices 84 

Paris Cake 62 

Plum Cake 94 

Plunkets 77 



FANCY AND PLAIN CAKE RECIPES 

Pound Cake No. 1 37 

Pound Cake No. 2 37 

Pound Cake No. 3 38 

Raisin Pound Cake 38 

Ribbon Cake 82 

Rough and Ready Cakes No. 1 55 

Rough and Ready Cakes No. 2 55 

Royal Cake 94 

Scotch Cake No. 1 21 

Scotch Cake No. 2 21 

Scotch Queen Cake 22 

Scotch Scones 22 

Scotch Wafers 88 

Sheet Cake No. 1 52 

Sheet Cake No. 2 52 

Sheet White Layer Cake 53 

Shrewsbury Cake 83 

Silver Cake 61 

Spice Cake 95 

Spice Cookies 31 

Spice Drops 92 

Spiced Ginger Nuts 92 

Sponge Cake (German) 88 

Sponge Drop Cake No. 1 35 

Sponge Drop Cake No. 2 35 

Sponge Drop Cake No. 3 36 

Sponge Drop Cake No. 4 36 

Sponge Roll 16 

Sponge Jelly Roll 16 

Springerle Cakes 49 

Stage Plank 56 

Strawberry Short Cake No. 1 60 

Strawberry Short Cake No. 2 60 

Strawberry Short Cake No. 3 61 

Sugar Cakes 59 

Sultana Cake 84 

Sultana Cookies 32 

Sunshine Cake No. 1 71 

Sunshine Cake No. 2 72 

Vanilla Cakes 70 

Vanilla Wafers No. 1 42 



FANCY AND PLAIN CAKE RECIPES 

Vanilla Wafers No. 2 42 

Velvet Cake 93 

Victoria Loaf Cake 83 

Vienna Cake 54 

Washington Pie 81 

Wedding Cake 89 

White Layer Cake No. 1 18 

White Layer Cake No. 2 19 

White Layer Cake No. 3 19 

White Loaf Cake No. 1 41 

White Loaf Cake No. 2 41 

White Mountain Cake 90 

Wine Cake No. 1 23 

Wine Cake No. 2 23 

Wine Cake No. 3 24 

Wine Cup Cake No. 1 24 

Wine Cup Cake No. 2 25 

Yellow Layer Cake No. 1 20 

Yellow Layer Cake No. 2 20 

Zephyr Cakes 73 



PIE AND PASTRY 

Almond Icebergs 115 

Almond Macaroons No. 1 102 

Almond Macaroons No. 2 102 

Almond Macaroons No. 3 103 

Almond Tarts 114 

Almond Wafers 113 

Apple Fritters . Ill 

Berlin Cake 113 

Buttercups 115 

Charlotte Russe 108 

Cheese Sticks 112 

Chocolate Baisees 112 

Cocoanut Kisses 107 

Cocoanut Macaroons No. 1 104 

Cocoanut Macaroons No. 2 104 

Cocoanut Macaroons No. 3 105 

Cocoanut Pie 100 

Congress Tarts 114 

Cream Puffs No. 1 106 

Cream Puffs No. 2 106 

Cream Rolls Ill 

Custard Pie 100 

Fancy Macaroons 103 

Fritters , ., 105 

Lemon Pie 99 

Lemon Pie No. 2 99 

Macaroons 102 

Macaroon Slices . 116 

Macaroons (Cocoanut) No. 1 104 

Macaroons (Cocoanut) No. 2 104 

Macaroons (Cocoanut) No. 3 105 

Meringue 108 

Oyster Patties 110 

Pastry Dough 117 

Peanut Crisp 116 

Pie Crust 99 

Puff Paste No. 1 109 

Puff Paste No. 2 109 



PIE AND PASTRY 

Puff Paste No. 3 110 

Puff Paste Tarts 110 

Pumpkin Pie 101 

Pumpkin Pie No. 2 101 

Snow Balls 117 

Strawberry Kisses 107 

White Kisses 107 



BREAD, ROLLS, ETC. 

Apple Cake 131 

Bath Buns 133 

Berry Cake 132 

Boston Brown Bread 122 

Cheese Cake 132 

Cinnamon Cake 131 

Coffee Cake 136 

Coffee Wreaths 133 

Compressed ^east Sponge 121 

Cream Bread 128 

Currant Buns ' 134 

Graham Bread 122 

Home-Made Bread 127 

Hot Cross Buns 135 

Malt Bread 124 

Malt Extract (directions) 125 

Peach Cake 131 

Plum Cake 131 

Pretzel Cake '. 137 

Quaker Bread 128 

Ring Cake 137 

Salt Rising Bread 126 

Salt Rising Bread No. 2 127 

Schnecken 135 

Split Rolls 130 

Sponge 121 

Sponge Bread 129 

Stollen 136 

Straight Dough Bread 129 

Tea Rings 137 

Turk's Heads 136 

Vienna Bread No. 1 123 

Vienna Bread No. 2 123 

Vienna Rolls 130 

Zwieback 134 



CRACKERS, CAKES AND SWEET GOODS 

Alberts 156 

Albina Mixed Cake 147 

Alphabets 188 

American Fancy . 144 

Animals 171 

Animals 187 

Assorted Cakes and Jumbles 195 

Backarack 148 

Banana Bar 145 

Banana Fingers 199 

Bar Fig and Raspberry 144 

Base Ball 172 

Bismarck 154 

Black 159 

Breakfast Coffee Cake 178 

Butter Scotch 175 

Butter Scotch 180 

Butter Scotch 190 

Chocolate Bar 153 

Chocolate Maple 191 

Chocolate Snap ' 164 

Chocolate Snap 176 

Chocolate Wafers . . : 197 

Citron Drops 162 

Cocoa Bars '. 195 

Cocoa Bars 203 

Cocoa Wafers r 200 

Cocoanut Bar 157 

Cocoanut Bars 162 

Cocoanut Bars 170 

Cocoanut Bars 183 

Cocoanut Caramels 194 

Cocoanut Gems 199 

Cocoanut Snap 150 

Cocoanut T Bar - . 179 

Coffee Cake 152 

Coffee Cake 179 

Coffee Cake 205 

Coffee Cake 214 

Coffee Cake (Breakfast) 178 

Coffee Cake (English) 174 

Coffee Cake (English) 187 

Combination Vanilla Bar 152 



CRACKERS, CAKES AND SWEET GOODS 

Combination Bar (Dark) . .. 153 

Cookies 168 

Cookies (Dark) 192 

Cookies (Ginger) 212 

Cookies (Grandma's) 192 

Cookies (Grandma's) 197 

Cookies (Grandma's) 202 

Croquettes 151 

Corn Meal Wafers f 191 

Creams 169 

Cream Bar 182 

Cream Bars 206 

Cream Crisp 154 

Crystal Wafers 193 

Cuban Square 170 

Cuban Square 181 

Cup Cake 217 

Currant Cakes 206 

Dark Cookies 192 

Drop Cakes 217 

Egg Albumen (directions) 143 

Egg Jumbles 163 

Egg Jumbles 196 

Eldorado 160 

English Coffee Cake : 187 

Fig Tart 148 

Frosted Creams 166 

Frosted Creams 189 

Frosted Creams 208 

Fruit Cake (Black) 214 

Fruit Drop ,166 

Fruit Slices 212 

Ginger Cookies 212 

Ginger Snaps 164 

Ginger Snaps (Extra) 203 

Ginger Snaps 204 

Ginger Wafers 149 

Ginger Wafer 216 

Golden Wafers 207 

Graham Wafers 146 



CRACKERS, CAKES AND SWEET GOODS 

Graham Wafers 173 

Graham Wafers 180 

Graham Wafers 209 

Graham Wafers 210 

Graham Wafers 211 

Grandma's Cookies 192 

Grandma's Cookies 197 

Grandma's Cookies 202 

High Tea 156 

Honey Cake 165 

Honey Cakes 207 

Honey Goods 216 

Honey Nuts 201 

Icing 143 

Icing 212 

Icing 215 

Icing (Boiled) 174 

Imperial 146 

Imperial 189 

Ivy Biscuit 163 

Jersey Biscuit 167 

Jersey Biscuit 198 

Jersey Toast 167 

Jumbles 145 

Jumbles 150 

Jumbles 168 

Jumbles 182 

Jumbles (Assorted) 208 

Jumbles and Assorted Cakes 195 

Just the Thing 176 

Lady Fingers 194 

Lady Fingers No. 2 202 

Leb Kuchen 165 

Lemon Bar 159 

Lemon Snaps 151 

Lemon Snaps 157 

Lemon Snaps 168 

Lemon Snaps 177 

Lemon Snaps 189 

Lemon Snaps 208 

Lemon Wafers 198 



CRACKERS, CAKES AND SWEET GOODS 

Macaroons 213 

Macaroon Fingers 201 

Mint Drops 188 

Molasses Cakes 175 

Mosell 147 

New England Ginger Snap 204 

New York Joe Orange Bar 218 

Oatmeal Wafers 190 

Oatmeal Wafers 209 

Orange Bar 149 

Orange Fingers 186 

Paris Bun 161 

People Mix 184 

Princess Cake 213 

Raisin Wafers 200 

Rifle Nuts 205 

Root Bar 155 

Scotch Cake 144 

Soft Snap : 158 

Spice Jumbles 184 

Sponge Cake 183 

Sponge Cake 213 

Star Cake 178 

Stock ; 143 

Strawberry Cake »■ 196 

Sugar Cake 160 

Sugar Cookies 211 

Sultanas 158 

Sultanas 177 

Swiss Macaroons 198 

T Lemon Snaps 157 

T Snaps 185 

Taffy Snaps 172 

Tea Cake 178 

Tutti Frutti 193 

Vanilla Bars (Combination) 152 

Vanilla Bar 169 

Vanilla Bars 185 



CRACKERS. CAKES AND SWEET GOODS 

Vanilla Squares 204 

Vanilla Wafers 155 

Vanilla Wafers 161 

Vanilla Wafers 173 

Vanilla Wafers 186 

Vanilla Wafers No. 2 '. 197 

Vanilla Wafers «. 210 

Vanilla Wafers 218 

White Cake 215 

White Mountain Cake 215 

World's Fair 171 

World's Fair Wafer , 181 




NEW ERA" 

MIXER 

:; .:■ ft NOTZ PATENT :: :: 



GUARANTEES YOU 

MORE and BETTER 

BREAD 



AMERICAN OVEN & MACHINE CO. 



FELIX NOTZ, President 



BUILDERS OF 

Modern Bakery Machinery and Ovens 



61 Union Park Court 



CHICAGO 



"GLOBE' 

WHISKING AND 
MIXING MACHINE 



BAKER PATENT 

SUITABLE FOB EGG BEAT- 
ING AND CAKE MIXING 

NO CROSS-CUTTING 




HENRY HEIDE'S 

GENUINE ALMOND PASTE 



/ 

T 

I 
S 

T 
H 

E 

O 
R 
I 
G 
I 
N 
A 
L 



fGENUINE 

»lllfif§! 



>■■ 









r 

T 
H 

E 

B 
E 
S 

T 



1875— HAS BEEN ON THE MARKET FOR 32 YEARS— 1907 




HEIDE'S 
PURITY 
PEANUT 
BUTTER 




Picked In 5 and 10 lb. Cans 

20 and 43 lb. Fibre Pails 



Put op in 4, 6, 8 and 16 oz. 
Glass Jars. 



HENRY HEIDE, MANUFACTURER, NEW YORK, N. Y. 




In order to secure the best results with 

THE RECIPES IN THIS BOOK 

or any other recipes, you must use 

A NIDDLEBY OVEN 



It is practical, up-to-date and eco- 
nomical, and for general all-around 
work has no superior. : : 

j& Send For Oar Catalogue <& 



MIDDLEBY OVEN MFG. CO. 

Ml WEST ADAMS STREET, :: CHICAGO, ILLINOIS 

21* WALNUT ST., ST. LOUIS, MO. 228 W. BROADWAY, NEW YORK CITY, N. Y. 



Why Spend Your Profit Buying Liquid Milk 

DO YOU KNOW 
A Dollar Saved is Two Dollars Earned? 

Do You Know 

Ekenberg Powdered Milk 

Will save you all your cost for Liquid Milk, and 
is Purer, Cleaner, making more uniform goods 
than can possibly be made with either Liquid or 
Condensed Milk? 

Do You Know 

That more up-to-date, progressive and money- 
making bakers in the United States are using 
Powdered Milk than are using Liquid or Con- 
densed Milk, and that Powdered Milk was un- 
known to the baker less than four years ago? Don't 
you think it is time to lay aside your prejudice 
and take on these new money-saving products? 

Do You Know 

EKENBERG POWDERED MILK 

Conforms With the National Food and Drug Act ? 
Ask Your Supply House for Booklet and Try it, or Write 

EKENBERG MILK PRODUCTS CO. 

Cortland, N. Y. 



THE ORIGINAL CINCINNATI 

YEAST POWDER 






Can bet used in place of Ammonia, 
Baking Powder or Cream Tartar and 
Soda Mixture with better results. 
It is composed of healthful food prod- 
ucts and works absolutely uniform. 
Has 16|% gas strength (same as Cream 
Tartar and Soda Mixture) and does not 
work out in the bowl or on the bench. 
Cakes baked with Cincinnati Yeast 
Powder retain their freshness much 
longer than when other rising materials 
are used and leave no bad taste to the 
finished product. It is used from Coast 
to Coast and is the best by actual test. 



MANUFACTURED ONLY BY 



HILKER & BLETSCH COMPANY 

CHICAGO :: CINCINNATI 



HILKER & BLETSCH 
COMPANY 



MANUFACTURERS 
IMPORTERS 
AND JOBBERS OF 



SUPPLIES 

For Bakers, Confectioners 
Ice Cream Manufacturers 



SPECIALTIES: 

FINE FLAVORING EXTRACTS, PREMIER 

FLAVORED ICINGS, CINCINNATI 

YEAST POWDER, TOOLS 

AND ORNAMENTS 

TO INSURE SUCCESS RELIABLE GOODS ARE NECESSARY 

Our Motto is Quality 

WE ARE HEADQUARTERS POR ALL SHELLED NUTS 

Send for Our Catalogue and Price Lists 

CHICAGO CINCINNATI 

1 70-1 72 N. Jefferson St. 19 East Pearl Street 



THE PREMIER OVEN PYROMETER 




A Perfect Heat Indicator 

This Pyrometer will save time and fuel. By its use 
there need be no uncertainty as to the temperature of 
the oven, and consequently no burnt Bread or Cakes. 

THE PROPER BAKING HEAT. 

FAHRENHEIT. 



500 Degrees 


400 Degrees 


300 Degrees 


200 Degrees 


Bread 


Cream Cakes 


Wine Cakes 
Duchess Cakes 


Large Cakes 


Bane 


Sugar Cakes 


Angel Cakes 
Wedding Oakes 


Rusks 


Queen Cakes 
Rock Cakes 


Cup Cakes, 


Rolls 


Spice Oakes 
Molasses Cakes 


Bride Oakes 


Biscuit 


Jumbles 


White Oakes 


Scones 


Lady Fingers 


Snaps 


Macaroons 


Drop Cakes 


Rough and Ready 


Ginger Nuts 


Springerle 
Meringue 


Fancy Oakes 


Jelly Roll 


Ginger Bread 


New Year's Oakes 


Layer Cakes 


Cocoanut Oakes 


Kisses 


Muffins 


Pies 


Oroton Cakes 


Anise Drops 


Puff Paste 


Cream Rolls 


Madeira Oakes 


Chocolate Baisees 


Parisians 


Brandy Snaps 


Butter Scotch 


Zwieback Toasting 


Rice Buns 


Sponge Biscuits 
French Ginger Nuts 


Scotch Short Oakes 


Cinnamon Bars 


Bath Buns 


Sponge Oakes 
Tarts 


Icebergs 


Pretzels 


Coffee Cake 


Patience 



The Premier is made entirely of metal not liable to injury 
like a mercury thermometer, and is accurate and durable. 



= | PRICE $18.00 | = 



HILKER & BLETSCH COMPANY 

CHICAGO — CINCINNATI 



PORTABLE SECTIONAL OVENS 



THAT ARE 

ALL AROUND BAKERS 




No. 70. Black Diamond Ovea. Capacity: 204 Mb. Loaves or 18 18x26 Roll Pang. 
Made in two or three Decks. 

Our ovens are solidly made and have substantial tile 
decks. The furnace parts are unusually heavy and all 
parts are made to last. 

CAPACITY: 50 to 360 Ulb. loaves at a time 

THE ROBERTS PORTABLE OVEN CO. 

73 E ERIE ST. :: :: CHICAGO, ILL. 



OCT 23 190'/ 



